"Julie Bove" > wrote in message
...
>
> "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.

It uses 2 1/2 lbs ground chuck.

I copied the cooking instructions which is all I am interested in and am
looking for help with that!


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