Salmon Loaf?

Okay, so I remember growing up with my gran's salmon patties, but I have to admit, when my father-in-law suggested making salmon loaf with the rogue can of salmon that's been hiding in the back corner of our pantry, I was a momentarily grossed out. Together, those two words didn't immediately bring to mind the arguably healthier meatloaf alternative I ended up making. So, I figured I'd do some research and eventually make the loaf at some much later date. Wouldn't you know though, I found myself without a meat the next day and no time to go get some more before dinner. So, I did my research and found that I had everything needed (except butter, which I replaced with peanut oil) for this recipe:

 Ingredients 
(14.75 ounce) can salmon, undrained
1/2 cup crushed saltine crackers
1/2 cup milk
1 egg, beaten
salt and pepper to taste
2 tablespoons melted butter

 Directions 
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a mixing bowl, combine the salmon, cracker crumbs, milk, egg, salt, pepper, and melted butter. Mix thoroughly.
3. Press the salmon mixture into a lightly greased 9x5 inch loaf pan.
4. Bake in a preheated oven for 45 minutes or until done.

 I read several comments saying that, alone, this recipe is a little bland, so I added a small can of corn and quite a bit of my husband's favorite spice (creole seasoning). The finished product was delicious, though it did take much longer than 45 minutes to cook (I want to say it was almost an hour and a half and it still wasn't fully sliceable not chilled). I'll have to try it on a higher temperature next time...and I might add some cut-up bread or fully substitute it for the saltines like a lot of the other recipes I found did.