One for Now, One for Later Meatloaf

photo from here

The quantities below yield two meatloafs (meatloaves?), one for now and one for later.  Follow all instructions,

Ingredients:

Set One:
2lb meatloaf (three meat) mix or ground turkey
1onion minced
3garlic minced
1/2 c parsley minced
1/4c Italian bread crumbs (maybe less)
1 egg (or egg substitute - I use flax seed & water with no problem)  #allergies
1tsp dried thyme
salt & pepper

Set Two:
4-5 dash worstershire
3tbs sweet chili
2tbs Dijon mustard
6oz can tomato paste

1/4c ketchup

(if freezing one, also buy disposable aluminum loaf pans).

Instructions:

1. Preheat oven to 350.
2. Mix Set One of ingredients together in a large bowl.
3. In a separate, small bowl, mix Set Two of ingredients.  Add one half of this mixture to the meat mixture and mix well.
4. Place meat mixture into two loaf pans.
5. Add 1/4c ketchup to the remaining bowl of Set Two ingredients, and spread atop the meat mix.
6. Bake one loaf for one hour, and wrap the second in plastic and foil and place in the freezer.
7. When you're ready to make the second loaf, simply move the loaf to the fridge the night before and cook the following day according to the same instructions.

We love meatloaf sandwiches with havarti, mustard and thin sliced jalapenos on toasted bread. It reminds us of this restaurant in Brooklyn.