Chicken Meatloaf and Makkouda

Meatloaf and mashed potatoes is a classic American staple and almost ever mother and grandmother has their own recipe and my house is no different. This is my version of this classic dish

2 pounds boneless, skinless chicken breast ground
1 cup baby spinach leaves chopped
1 can diced tomatoes in juice
1 tablespoon ground cumin
1 teaspoon salt
1-2 teaspoon white or black pepper
1/2 teaspoon cayenne
1 tablespoon garlic powder
1 teaspoon dried basil
1/2 teaspoon each fresh rosemary and thyme (1/4 teaspoon dried will work too)
1/2 a yellow onion minced
2 cloves garlic minced
2 cups garlic croutons
2 eggs
2 teaspoons of olive oil



5 medium potatoes
1/4 cup each fresh cilantro and parsley chopped
1 tablespoon cumin and
2 teaspoons garlic powder
1/4 teaspoon white pepper
1 cup finely shredded mild cheddar cheese
2 eggs
1/2 cup flour
1-2 cups vegetable oil for frying and a heavy bottom skillet. Cast iron is best

Put the croutons in the food processor and buzz them into crumbs and set aside in a large bowl cut chicken breast into cubes and place this in the food processor and pulse until it becomes ground. It will look a little gummy but that is ok. Place all of the other ingredients in the bowl with the crumbed croutons and mix well with hands. Place this mixture in a loaf pan or free form it on a baking sheet. Place this in a 375 degree preheated oven. While the meatloaf is baking (this should take about an hour or so. You want the internal temperature to be no less than 150 degrees.)half way through cooking brush the meatloaf with the police oil so it doesn't dry out. Peal and cube the potatoes. Bring them to a boil in a pot of water and let boil for 10-15 minutes or until fork tender. While the potatoes are cooking dice up the cilantro and parsley, shred the cheese and add the spices to a large mixing bowl. Drain the potatoes and let them cool for a minute or two then add them back to the pot and add the herbs, cheese and spices to the potatoes. Use the potatoes masher and mash all of this together. Form the potatoes into patties about the size of the palm of your hand. Dip the patties in the beaten egg and then in the flour. Place each patty in hot oil that has been preheated over medium high heat. If you do not have a cast iron skillet you can always use a high sided skillet. Fry on each side 3-5 minutes until golden brown and crispy, drain on a paper towel lined platter and sprinkle with a little bit of salt. Serve these warm.