On Thursday, January 8, 2015 6:12:18 AM UTC-6, Ophelia wrote:
> "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!
I always bake the meatloaf for 15-20 minutes before applying the glaze -
it lets the meat set and get a little crust.
I would start testing the mini-loaves at 45 minutes total baking time. (I
realize that's as long as your recipe calls for the whole loaf.) In my
experience, making the loaves smaller doesn't reduce cooking time as
much as you would expect it to. It does, however, give you lots more
crunchy outside parts - which are the reason to make meatloaf, in my
opinion
Michelle