"Ophelia" > wrote in message
...
>I have decided to make individual ones.
>
> These are the instruction for the whole one:
>
> Oven 375f
>
> Form the meatloaf into a ball. Pour olive oil into a baking dish and place
> the ball of meat into the dish. Shape the ball into a loaf, about 4 inches
> high by 6 inches long.
>
> 4.Bake in the preheated oven just until the meatloaf is hot, about 15
> minutes
> .
> 5.Meanwhile, in a small bowl, mix together brown sugar, ketchup, Dijon
> mustard, and hot sauce. Stir until the brown sugar has dissolved.
>
> 6.Remove the meatloaf from the oven. With the back of a spoon, smooth the
> glaze onto the top of the meatloaf, then pull a little bit of glaze down
> the
> sides of the meatloaf with the back of the spoon.
>
> 7.Return meatloaf to oven, and bake until the loaf is no longer pink
> inside
> and the glaze has baked onto the loaf, 30 to 35 more minutes. An
> instant-read thermometer inserted into the thickest part of the loaf
> should
> read at least 160 degrees F (70 degrees C).
>
> If say, I split it into 6 pieces, how will that change the timings?
>
> Any help with be very welcome.

I bake my individual ones for about an hour, but they are on the large size.
A few things about this recipe do confuse me though.

How much total meat is used? It seems like a very small loaf.

Why the olive oil? I see no need for that.

And why bake for a while and then put the glaze on? I put glaze at the
start.