Stuffed Salmon Loaf
A savory stuffed salmon loaf featuring tender salmon, melted cheese, and flavorful vegetables, baked within bread for a hearty, cheesy seafood dish perfect for family dinners.
Ingredients
Instructions
- Saute chopped green pepper and onions in margarine.
- Add the tall can of salmon with liquid (remove bones) and warm through.
- Mix in 2 tablespoons ketchup, seasoned bread crumbs, and diced Velveeta cheese.
- Split Italian bread and remove the center to create a hollow shell.
- Stuff the bread with the salmon mixture and cover the top with slices of cheese.
- Bake in a 350°F oven until heated through and cheese is melted, about 25 minutes.
- Serve hot.
Tips & Substitutions
For a creamier texture, consider adding a bit of cream cheese to the salmon mixture. If you don't have Velveeta, any melting cheese like cheddar or mozzarella works well. You can also substitute the green pepper with spinach or any other leafy greens for a different flavor profile. This dish is great for using up leftover salmon or even canned tuna.
Serving Suggestions
Serve the stuffed salmon loaf hot with a side of mixed greens or a light salad for a refreshing contrast. This dish pairs beautifully with Chesapeake Bay Crab Cakes or steamed vegetables. For a heartier meal, consider adding some roasted potatoes or a creamy pasta side.
Storage & Reheating
Leftover stuffed salmon loaf can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F for about 15-20 minutes until heated through. Avoid microwaving as it may make the bread soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Stuffed Salmon Loaf contains roughly 493 calories, with 7g protein, 16g carbohydrates, and 45g fat. It is a good source of protein (15% of the Daily Value). Note that it is relatively high in sodium, at 850mg per serving (37% 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 freeze the stuffed salmon loaf?
Yes, you can freeze the stuffed salmon loaf before baking. Wrap it tightly in plastic wrap and then in aluminum foil. When ready to cook, thaw in the refrigerator overnight and then bake as directed. It’s a great meal prep option!
What can I use instead of Italian bread?
If Italian bread is unavailable, you can use French bread or even ciabatta as a substitute. Just make sure to hollow it out adequately to hold the filling. For a gluten-free option, consider using gluten-free bread or a loaf made from almond flour.
How can I make this dish spicier?
To add some heat, mix in diced jalapeños or a dash of hot sauce into the salmon mixture. You can also sprinkle some red pepper flakes on top before baking for an extra kick. Adjust the spice level to your preference for a more flavorful dish.
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).