Seafood Meatloaf

There was a group text amongst my extended family about my cousin cooking for my Grandparents' birthdays and inviting people to come along.  My Grandmother had requested meatloaf, while my Grandfather had requested seafood.  My mother interpreted this as a single meal, the prospect of which did not sit well with the entirety of the group chat.  However, I was intrigued, so I began to look into both how to make meatloaf, and how to adapt it for seafood.

Ingredients:

1 onion

1 14.75oz can of Red Salmon

1 6oz can of Crab Meat

1 1lb bag of Extra Large Raw Shrimp (use smaller for convenience)

1 cup Bread Crumbs

1 cup Milk

1 Egg

Cocktail Sauce

Instructions:

Begin thawing shrimp

Chop onion and add to bowl

Drain canned foods and add to bowl

Preheat oven to 375

De-tail shrimp and add to bowl

Add bread crumbs, milk, and egg to bowl

Mix

Pour into bread pan(s)

Bake for 1 hour
Remove from oven and let set
Remove from pan and serve with a side of salad and mashed potatoes (or cauliflower)

This... didn't turn out great.  The flavor was mostly alright, if you like fish, but it wasn't really a great blend of fish.  I found myself wishing I'd used a smaller size of shrimp, since the ones I used required me to cut them into thirds before adding them to the mix.  But the biggest problem with this recipe was the fact that it didn't stay as a loaf.  I'm not entirely sure why this was, but I have a couple of theories:

1. There wound up being considerably more meat in this loaf than the recipe that I'd been basing it off of so there might not have been enough egg, breadcrumbs, or both to bind it all together.
2. The shrimp were still fairly wet when I added them to the mix, combined with any excess fluids from the cans, there may have simply been too much liquid in the mixture to stick together properly.
3. I didn't give the meatloaf enough time to properly set, and in my haste to eat it, dumped it out before it was totally finished.  Considering that the second loaf held its form a lot better, this is probably a decent portion of it.
4. This mixture simply isn't conducive to staying as a loaf.
5. Any combination of the above.

While I am curious if correcting any of the things I'd listed would have any impact on the structural integrity of the meatloaf, the fact of the matter is that it wasn't good enough for me to give it another go.  I'm not a huge fan of fish as it is, and this wasn't a great way to cook it.  I can't really recommend this recipe unless you're already a fan of both meatloaf and canned fish and would like to combine the two, or can't eat meat and are jonesing for some meatloaf.