Prep 10 mins
Cook 45 mins
Unusual! Baking the onions along with the meatloaves is a great idea! Makes a wonderful topping. Don't let the use of dates scare you! They make the meat very tasty. I have made it without the dates, but it wasn't as interesting. You can use a larger quantity of onions, too. A Rachael Ray recipe passed on to me by my daughter; it was delicious when she made it for us. Since she was out of dates, she used raisins; I think they made it a little sweeter.
- 118.29 ml pitted dried dates, chopped
- 118.29 ml breadcrumbs
- 603.27 g ground beef
- 3 onions, 2 thinly sliced and 1 finely chopped
- 3 slice cooked bacon, chopped
- 1 egg, lightly beaten
- 14.79 ml Worcestershire sauce
- 14.79 ml balsamic vinegar
- salt and pepper
- 59.16 ml butter, melted
- Position racks in the top and bottom thirds of the oven and preheat to 375°.
- In a bowl, combine the dates and breadcrumbs, working the mixture through your fingers to separate.
- Mix in the beef. Mix in the chopped onion, bacon, egg, worcestershire and vinegar; season with salt and pepper.
- Divide into 4 mounds and, on a baking sheet, shape into loaves. Place on the upper rack and bake for 45 minutes.
- Meanwhile, on another baking sheet, toss the sliced onions with the melted butter and season with salt. Spread out evenly.
- Bake on the lower rack, stirring occasionally, until golden, about 30 minutes.
- Serve the meatloaves with the onions scattered over the tops.
I liked the taste of dates in this recipe. It gave just a little bit of sweetness to the meatloaves. But DH didn't like that part. I would have like the meatloaves to be less dry. Thanks Nado :) Made for All you can cook buffet