BBQ Salmon "Meatloaf"

I love salmon, even the canned stuff that many people turn up their noses at. I was first introduced to the concept of barbecued salmon at a Chicago restaurant called "Bandera." This is a low-brow take on that distinction of flavors. You'll be surprised how well it works out. Seriously.

BBQ Salmon Meatloaf

2 cans salmon, drained, cleaned and boned
2 eggs
2 handfuls All Bran Garlic Herb crackers, crushed
1/2 c. shredded cheddar
1 t. dried chopped chives
1 c. KC Masterpiece Hickory Brown Sugar BBQ sauce

1. Heat oven to 400˚.
2. Butter a loaf pan, preferably glass or ceramic.
3. In ziplock sandwich bag, crush crackers into crumbs; pour into mixing bowl.
4. Add salmon and eggs to bowl; mix well. (I use a pastry blender because it mixes out chunks and your hands won't smell nearly as much like salmon!)
5. Stir in chives and cheddar.
6. Plop into loaf pan, pat into shape, and pour BBQ sauce over top. (the 1 cup measurement is an approximation; use as much or as little as you like.)
   
7. Bake 25-30 minutes at 400˚ or until sauce is bubbly on sides.
8. Let rest 5 minutes before slicing.