Easy Salmon Loaf

(photo not mine; I use way more catsup on top. Photo by Tricia Hodges.)

• 2 14.75-oz. cans of pink Alaskan salmon
• 2 eggs
• 1 c. herbed stuffing cubes, smashed to crumbs
• 1 teaspoon Old Bay seafood seasoning
• Catsup

Put the salmon in a mixing bowl, juice and all. If you don't like the skin, pick it out. No need to pick the bones out; they're softened by the canning process and you won't even notice them. (This makes canned salmon a wonderful source of calcium, and since there's lots of Vitamin D in the fish itself, your body makes good use of the calcium!) 

Mash salmon thoroughly with a fork. Add stuffing crumbs (you can use stale bread crumbs, but the flavor's not as good), eggs and seasoning and mash with a metal whisk or slotted spoon until it's all smooth and thoroughly mixed. Put in a foil-lined bread loaf pan, cover top with catsup, and bake for about an hour at 350F. Serves 4 other people or two of us.