Salmon Loaf

1 (1-lb) can salmon

2/3 cup evaporated milk

2 cups soft bread crumbs

1 egg, well beaten

3 T. minced parsley

2 T. minced onion

1/2 teaspoon salt

1/4 teaspoon Tabasco sauce

1 teaspoon chili powder

1 can cream of celery soup

1/3 cup milk

Mix salmon, evaporated milk and bread crumbs with fork until blended. Add egg, 1 tablespoon parsley, onion, salt, Tabasco sauce and chili powder; mix well. Turn into well greased loaf pan. Bake at 375 until center is firm, about 40 minutes. Mix soup and milk; stir over low heat until very hot. Stir in remaining parsley. Serve over salmon loaf.