Seafood Loaf
Seafood Loaf
Ingredients
For the Seafood
- 14 ounces salmon, skinless, chopped
- 6 ounces shrimp, peeled, chopped
- 4 ounces scallops, rough chopped
For the Binder & Flavor Base
- 2 large eggs
- 1 cup crushed crackers or breadcrumbs
- 1/4 cup mayonnaise
- 1/4 cup onion, finely diced
- 1/4 cup bell pepper, finely diced
- 1 tablespoon Dijon mustard
- 1 1/2 teaspoons Old Bay seasoning
- 1/2 teaspoon black pepper
- 1/4 cup mashed potato or cooked rice
For the Glaze
- 1/3 cup ketchup
- 2 tablespoons honey or brown sugar
- 1 teaspoon Dijon mustard
Instructions
- 1
Preheat your oven to 325°F. Line a loaf pan with parchment paper, ensuring it overhangs the sides for easy removal of the loaf later.
⏱️ 5 min•🌡️ 325
- 2
Finely dice the onion and bell pepper.
⏱️ 5 min
- 3
Chop the skinless salmon, peeled shrimp, and scallops into rough pieces.
⏱️ 5 min
- 4
In a large mixing bowl, crack the large eggs. Add the mayonnaise and 1 tablespoon of Dijon mustard. Whisk these ingredients together until well combined.
⏱️ 3 min
- 5
To the bowl, add the crushed crackers or breadcrumbs, finely diced onion, and finely diced bell pepper. Mix these into the wet ingredients until just combined.
⏱️ 2 min
- 6
Sprinkle in the Old Bay seasoning and black pepper. Mix thoroughly until all ingredients are evenly distributed.
⏱️ 2 min
- 7
Add the mashed potato or cooked rice to the mixture. Mix well to combine.
⏱️ 2 min
- 8
Incorporate the chopped salmon, chopped shrimp, and rough chopped scallops into the bowl. Mix all ingredients by hand or with a sturdy spoon until the seafood is evenly distributed throughout the binder and flavor base. Be careful not to overmix.
⏱️ 3 min
- 9
Transfer the seafood mixture into the prepared loaf pan. Press the mixture down firmly and evenly to form a compact loaf shape within the pan.
⏱️ 2 min
- 10
Place the loaf pan in the preheated oven and bake for 20 minutes.
⏱️ 20 min•🌡️ 325
- 11
While the loaf is baking, prepare the glaze. Combine the ketchup, honey or brown sugar, and 1 teaspoon of Dijon mustard in a separate bowl. Stir until smooth.
⏱️ 2 min
- 12
After 20 minutes, remove the loaf from the oven. Generously pour the prepared glaze over the top of the loaf. Use a brush to spread the glaze evenly across the entire surface.
⏱️ 1 min
- 13
Return the glazed loaf to the oven and continue baking at 325°F for another 15-20 minutes, or until cooked through and golden brown. An internal temperature of 145°F should be reached.
⏱️ 20 min•🌡️ 325
- 14
Once baked, carefully remove the loaf from the pan by lifting the parchment paper. Let it rest for 5 minutes before slicing and serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Seafood Loaf
For the Seafood
- 14 ounces salmon, skinless, chopped
- 6 ounces shrimp, peeled, chopped
- 4 ounces scallops, rough chopped
For the Binder & Flavor Base
- 2 large eggs
- 1 cup crushed crackers or breadcrumbs
- 1/4 cup mayonnaise
- 1/4 cup onion, finely diced
- 1/4 cup bell pepper, finely diced
- 1 tablespoon Dijon mustard
- 1 1/2 teaspoons Old Bay seasoning
- 1/2 teaspoon black pepper
- 1/4 cup mashed potato or cooked rice
For the Glaze
- 1/3 cup ketchup
- 2 tablespoons honey or brown sugar
- 1 teaspoon Dijon mustard
Instructions
- 1
Preheat your oven to 325°F. Line a loaf pan with parchment paper, ensuring it overhangs the sides for easy removal of the loaf later.
⏱️ 5 min•🌡️ 325 - 2
Finely dice the onion and bell pepper.
⏱️ 5 min - 3
Chop the skinless salmon, peeled shrimp, and scallops into rough pieces.
⏱️ 5 min - 4
In a large mixing bowl, crack the large eggs. Add the mayonnaise and 1 tablespoon of Dijon mustard. Whisk these ingredients together until well combined.
⏱️ 3 min - 5
To the bowl, add the crushed crackers or breadcrumbs, finely diced onion, and finely diced bell pepper. Mix these into the wet ingredients until just combined.
⏱️ 2 min - 6
Sprinkle in the Old Bay seasoning and black pepper. Mix thoroughly until all ingredients are evenly distributed.
⏱️ 2 min - 7
Add the mashed potato or cooked rice to the mixture. Mix well to combine.
⏱️ 2 min - 8
Incorporate the chopped salmon, chopped shrimp, and rough chopped scallops into the bowl. Mix all ingredients by hand or with a sturdy spoon until the seafood is evenly distributed throughout the binder and flavor base. Be careful not to overmix.
⏱️ 3 min - 9
Transfer the seafood mixture into the prepared loaf pan. Press the mixture down firmly and evenly to form a compact loaf shape within the pan.
⏱️ 2 min - 10
Place the loaf pan in the preheated oven and bake for 20 minutes.
⏱️ 20 min•🌡️ 325 - 11
While the loaf is baking, prepare the glaze. Combine the ketchup, honey or brown sugar, and 1 teaspoon of Dijon mustard in a separate bowl. Stir until smooth.
⏱️ 2 min - 12
After 20 minutes, remove the loaf from the oven. Generously pour the prepared glaze over the top of the loaf. Use a brush to spread the glaze evenly across the entire surface.
⏱️ 1 min - 13
Return the glazed loaf to the oven and continue baking at 325°F for another 15-20 minutes, or until cooked through and golden brown. An internal temperature of 145°F should be reached.
⏱️ 20 min•🌡️ 325 - 14
Once baked, carefully remove the loaf from the pan by lifting the parchment paper. Let it rest for 5 minutes before slicing and serving.
⏱️ 5 min