Ophelia wrote:
>
> 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.

You will certainly cook them for less time. Use your themometer.
And report back about the time change.

Your glaze sounds worth trying as I suspect you are a "killer cook."
I'm saving that part to try sometime.

I glaze my meatloafs with ketchup only. And tons of it - as much as it
will hold. After cooking and turning slightly black, that completely
changes the taste of the ketchup and it's a good change. I put it on
the raw loaf before going into the oven. I'm wondering why you heat
yours up first before adding the glaze?

I'm here to learn.