"Michelle" > wrote in message
...
> 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

Thank you very much, Michelle That answers my actual question
admirably)


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