Salmon Loaf

This is from Betty Crocker's Cookbook

It cooks for two, or you can double it and make a full loaf (don't need to add salt). Very healthy.

1 can of (15 1/2 ounces each) salmon drained and flaked (reserve liquid)

1 egg

milk

1 1/2 cups coarse cracker crumbs

1 tbsp lemon juice

1 tsp chopped onion

dash of pepper

Mix salmon and egg. Add enough milk to reserve salmon liquid to measure 3/4 cup. Stir liquid mixture and remaining ingredients into salmon mixture. Spoon lightly into greased loaf pan (use greased parchment paper or foil for easy cleanup). 9x5x3 inches. If following the half recipe, this will only fill half the pan-shape as necessary. Bake uncovered in 350 degree oven until done, about 45 minutes. Garnish with lemon wedges if desired.