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Mini Meatloaves, With Bacon, Onions, Dates!

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“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.”

Ingredients Nutrition

  • 12 cup pitted dried dates, chopped
  • 12 cup breadcrumbs
  • 1 13 lbs ground beef
  • 3 onions, 2 thinly sliced and 1 finely chopped
  • 3 slices cooked bacon, chopped
  • 1 egg, lightly beaten
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon balsamic vinegar
  • salt and pepper
  • 4 tablespoons butter, melted


  1. Position racks in the top and bottom thirds of the oven and preheat to 375°.
  2. In a bowl, combine the dates and breadcrumbs, working the mixture through your fingers to separate.
  3. Mix in the beef. Mix in the chopped onion, bacon, egg, worcestershire and vinegar; season with salt and pepper.
  4. Divide into 4 mounds and, on a baking sheet, shape into loaves. Place on the upper rack and bake for 45 minutes.
  5. Meanwhile, on another baking sheet, toss the sliced onions with the melted butter and season with salt. Spread out evenly.
  6. Bake on the lower rack, stirring occasionally, until golden, about 30 minutes.
  7. Serve the meatloaves with the onions scattered over the tops.

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