Salmon Oat Loaf
This easy salmon recipe delivers on flavor and healthy fats.
Serves
4 Servings
Prep
15 minutes
Cook
40 minutes
Overview
Making sure your diet includes omega-3 fats is mega-important, especially if you have an inflammatory form of arthritis. This recipe gives meatloaf an omega-3 boost by swapping out beef for convenient canned salmon. —BY MATTHEW KADEY
Nutrition information (per serving): 351 Calories; Total Fat (13g); Carbohydrates (29g); Sodium (348mg); Sugar (9g); Fiber (4g); Cholesterol (159mg); Protein (31g)
Ingredients
3 (6 ounce) cans pink or sockeye salmon, drained
2 large eggs, lightly beaten
1 cup quick-cook oats
1 large carrot, grated
1 cup chopped onion
2 garlic cloves, minced
1/3 cup chopped dill
Juice of 1/2 lemon
2 Tbsp. prepared horseradish (optional)
1/4 tsp. salt
1/4 tsp. ground black pepper
1/3 cup low-sugar barbecue sauce
Directions
Preheat oven to 350 F.
In a large bowl, flake salmon with a fork and stir in eggs, oats, carrot, onion, garlic, dill, lemon, horseradish, salt and pepper.
To a 9-by-5-inch greased loaf pan. Spread into an even layer and press to flatten.
Spread barbecue sauce on top and bake for another 10 minutes. Let cool several minutes before unmolding and slicing to serve.
Ingredient Tips & Benefits
- Swapping beef for salmon replaces unhealthy saturated fats with healthy omega-3 fatty acids. These can work to reduce inflammation, which may help reduce joint pain.
- Although you can use fresh salmon, canned saves steps and work for sore joints.
- Fiber-rich oats add another healthy boost.
- If grating carrots is difficult, a food processor might do the trick.
*Disclaimer: All nutritional information provided is approximate and based on USDA measurements. Actual amounts may vary based on exact ingredients used, how they are prepared and serving size.
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