Mackeral Loaf
A savory mackerel loaf with crunchy pickles, eggs, and a rich white sauce, perfect for a hearty and flavorful main course suitable for family dinners.
Ingredients
Instructions
- Flake the canned mackerel and add bread crumbs, milk, pickle relish, eggs, salt, and melted margarine.
- Mix well until combined.
- Pack the mixture into a loaf pan.
- Set the loaf pan in a shallow pan of hot water and bake in a moderate 350°F oven for about 30 minutes or until the loaf becomes firm.
- Turn out the loaf onto a serving dish.
- Add minced onions to the white sauce and pour it over the loaf.
- Arrange sliced hard-cooked eggs on top of the loaf and place olive slices on each egg.
Tips & Substitutions
To enhance flavor, consider using fresh herbs like dill or parsley in the loaf mixture. If you don't have pickle relish, chopped green olives or capers can work as substitutes. For a healthier version, swap regular bread crumbs with whole grain or gluten-free options. Be sure to let the mixture rest for a few minutes before packing it into the loaf pan for better binding.
Serving Suggestions
This mackerel loaf pairs beautifully with a crisp green salad or roasted vegetables for a balanced meal. Consider serving it alongside a dollop of tartar sauce for added flavor. It also complements well with crusty bread or a side of mashed potatoes. For a delightful finish, serve with a slice of Southern Apple Pie for dessert.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in a microwave-safe dish and cover with a damp paper towel to retain moisture. Heat in 30-second intervals until warmed through. Alternatively, reheat in a preheated oven at 350°F for about 10-15 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Mackeral Loaf contains roughly 733 calories, with 15g protein, 93g carbohydrates, and 34g fat. It is an excellent source of iron (30% of the Daily Value) and protein (29% of the Daily Value), and a good source of dietary fiber and calcium. Note that it is relatively high in sodium, at 2937mg per serving (128% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh mackerel instead of canned?
Yes, you can use fresh mackerel! Just make sure to cook it first by baking or grilling until fully cooked, then flake it before mixing with the other ingredients. This will give your loaf a fresher taste, but adjust the cooking time accordingly.
Is this recipe suitable for freezing?
Absolutely! You can freeze the mackerel loaf before baking. Wrap it tightly in plastic wrap and then in aluminum foil. When ready to bake, thaw it overnight in the refrigerator, then follow the baking instructions as usual.
What can I serve with mackerel loaf?
Mackerel loaf pairs well with a variety of sides. Consider serving it with a light salad, steamed vegetables, or even roasted potatoes. For a bit of indulgence, a side of Cheese Topped Tomatoes can complement the meal perfectly.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).