Salmon/Tuna "Meatloaf"

Another recipe that will help for the kids who don't like eating tuna salads or sandwiches from the donated canned tuna all the time.

***Try to mix it 50/50 with ground chicken***

4 small cans of drained tuna or salmon, precooked, boneless, skinless, drained, donated to food banks, shelters, and soup kichens

2 pounds of ground chicken, browned for 15 minutes, drained

10 - 12 cups of instant mashed potatoes, seasoned (cheesy), uncooked, just the potato flakes and seasoning packets

OR

10 - 12 cups organic, peeled, washed, boiled, sweet potatoes, then mashed with a ricer kitchen tool to drain and cream it to an even texture (non-chunky, rice grain-sized bits). Add 3 cups of organic, heritage, reduced-fat, turkey bacon, chopped 1/4-inch pieces, into it with the bacon fat pan drippings overtop the sweet potatoes. Then, season it with cheeses, non-fat (organic, pasteurized) sour cream, organic, pasteurized, half and half, fresh, washed, chopped, organic chives.

2 cups of Italian oregano, dried

1 cup of dried basil leaves

3/4 cup of French thyme, dried

2 cups of finely-minced garlic cloves

2 cups of black pepper, coarsely-ground

5 - 7 large, fresh, organic eggs, beaten up

You may need to add a sprinkle of Italian breadcrumbs to the top of the meatloaf before adding a thick layer of shredded cheese.

Combine into a non-stick meatloaf pan and bake, thickly covered with shredded, mild cheddar cheese. Center rack, 350°F, preheated, for approximately 30 minutes.