Tina Pyne’s Meatloaf and Meatballs

Remove the sausage from its casing and mix it together with the ground meat. Add the breadcrumbs, eggs, onion, herbs of your choice and salt and pepper. Pour some tomato paste into the bottom of a couple of small, disposable meatloaf pans. Divide the meat into meatloaves and place in the pans, on top of the tomato paste (the tomato paste makes a glaze when you turn the cooked meatloaves over). Cover with foil and freeze. When you are ready to cook the meatloaves, bake at 350 degrees for 1 hour or so.

Roll the rest of the meat into meatballs for pasta. If you’d like, add chopped bacon or grated parmesan. Freeze in zip-top freezer bags. When you are ready to cook the meatballs, add them to pasta sauce or bake them at 350 degrees for about 30 minutes.