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Salmon Rice Meatloaf


Salmon Rice Meatloaf is slightly unusual; it contains rice, and has a bread crumb and butter crust for added interest.

Prep Time: 30 minutes

Cook Time: 1 hour, 5 minutes

Total Time: 1 hour, 35 minutes

Yield: Serves 6


  • 2 tablespoons butter
  • 1/2 cup fine dry purchased bread crumbs
  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 1 clove garlic, minced
  • 2 cups cooked rice (brown or white)
  • 1 (14-ounce) can salmon
  • 1/4 cup chopped flat-leaf parsley
  • 1 tablespoon capers
  • 2 tablespoons lemon juice
  • 1/2 teaspoon seasoned salt
  • 1/8 teaspoon Tabasco sauce
  • 1/8 teaspoon pepper


Preheat oven to 350 degrees F. Spread a 9" x 5" loaf pan with 2 tablespoons butter, spreading thickly. Sprinkle with the bread crumbs, pressing them into the butter to form a crust; set aside.

In large microwave-safe bowl, combine olive oil, onion, and garlic; cook on high for 1-1/2 minutes until onion is tender. Remove from microwave and add rice; stir to combine.

Drain salmon, remove skin and bones, and flake. Add to rice mixture along with remaining ingredients; mix gently. Pour into prepared pan.

Bake for 55-65 minutes until loaf is set. Cover and let stand for 5 minutes. Then run a knife carefully around the edges, being careful to make sure that the crust stays attached to the loaf. Unmold onto serving place. Serve with lemons and tartar sauce.

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