Can this recipe be doubled and would you cook as one 8 oz meatloaf or separate it into 2 four oz loaves?Thanks

i know it's counter strict food-law supporters, but i suggest you cook the meatloaf for less time, to maybe 150 degrees, when it is still slightly pink. it will 'cook' further as it rests, and be much juicier. it also can retain flavor better if reheated.

Love the idea of a meatloaf that is NOT the standard beef/pork mixture, thanks for writing in a question on it. Definitely able to be doubled and could be cooked either way you suggest. If cooking as an 8 ounce meatloaf, I would take the temperature at 40 minutes with an instant read thermometer... you want 165 degrees, so you may need to cook a bit longer to reach that temperature. Enjoy!