Tuna Loaf with Egg Sauce

Source: Ive had this for years, dont know where it originated from. Loaf: 1. Preheat oven to 350 degrees. 2. In a large bowl combine all loaf ingredients, mix well (will be very moist). 3. Spread into GREASED loaf pans (I usually use 1 - 9" x 5" and a mini) 4. Bake 45 minutes, until knife comes out clean. (can remain in turned off or low temperature oven for quite a while to keep warm) Sauce: 5. Shell eggs and cut into thin wedge; discard yolks, if desired. 6. In a saucepan, over medium heat combine oil, flour and pepper, until blended. 7. Gradually add milk and continue cooking until thick and smooth; stirring constantly. 8. Turn heat to lowest possible. Gently stir in eggs and sour cream/yogurt. 9. Stir in dill or parsley to taste. To serve: 10. Invert loaves on platter and pour half of sauce over loaves. Put rest of sauce in gravy dish to serve. Garnish with parsley for pretty presentation. Serve immediately. NOTE: If perferred 2 - 1 lb. cans of salmon, bones removed and drained, can be substituted for tuna. Posted to JEWISH-FOOD digest V97 #033 by Michele & Geoffrey Withnell <Gwithnel@cris.com> on Jan 28, 1997.