2 eggs, beaten
2 cups herb-seasoned stuffing mix (I used Stove Top. One package from this box is a little over 2 cups)
1 cup chicken broth (I used one buillion cube and one cup water)
1 cup grated Parmesan cheese
1/4 teaspoon dry mustard
1 can (14 3/4 ounce size) salmon -- drained, bones and skin removed (I used two packets because it's what we already had from a time when it was a great deal...it worked fine.)
In a bowl, combine the first five ingredients. Add salmon and mix well. Transfer to a slow cooker coated with nonstick cooking spray. Gently shape mixture into a loaf.
Cover and cook on low for 4-6 hours or until a meat thermometer reads 160 degrees.
I served mine with some green beans. My husband and son LOVED this stuff. :0) Who knew? Seriously, my children are so unpredictable when it comes to eating. :0) Here's a shot of my 4 yr. old son reclining back as he enjoys his piece of the salmon loaf...