"Gary" > wrote in message ...
> 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.

Good idea! Will do. I intend to make them later today so hopefully, I will
get back to you.

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

Well I haven't 'killed' anyone yet that I know of ... ;-)

> 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?

This is a new recipe I am trying out so I will let you know how it turns
out.

> I'm here to learn.

As am I



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