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Date Night Meatloaf

Date Night Meatloaf

Tera Willingham

"This meatloaf steps above in flavor and juiciness. With the spice of the peppers, sweetness in the dates, and the tang from the goat cheese it is the perfect combination. I am sure you will love it!"
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1 h 30 m servings 291 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 291 kcal
  • 15%
  • Fat:
  • 15.1 g
  • 23%
  • Carbs:
  • 19.4g
  • 6%
  • Protein:
  • 20 g
  • 40%
  • Cholesterol:
  • 87 mg
  • 29%
  • Sodium:
  • 306 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Arrange peppers on a baking sheet.
  2. Broil peppers in the preheated oven until bubbling and skin becomes blackened, 5 to 10 minutes per side. Remove from oven and transfer peppers to a bowl of ice water; set aside for skin to loosen from peppers, about 10 minutes. Remove peppers from water and peel blackened skin from peppers and remove seeds.
  3. Preheat oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with cooking spray.
  4. Place peppers and dates in a food processor; pulse until evenly combined.
  5. Mix pepper-date mixture, ground beef, goat cheese, 1/4 cup barbeque sauce, bread crumbs and egg together in a bowl or in a stand-mixer until evenly combined. Pour beef mixture into the prepared loaf pan. Spread 2 tablespoons barbeque sauce evenly over meat mixture.
  6. Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).


  • Cook's Note:
  • Good article on how to roast peppers can be viewed on Allrecipes, just search for Roasting Peppers!

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Read all reviews 3
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Least positive

Followed the recipe to the letter with the exception of baking in an 8”x4” loaf pan (there’s not enough meat for a 9”x5”) and roasting the peppers on the grill instead of broiling in the oven. ...

VERY Delicious but too moist. Very soft, broke in half moving it in pan. I will adjust the moistness and make it agaon, however, as the flavor is great.

Fantastic! I made this with ground turkey which I think made the other flavors even more pronounced. I thought 5 poblano peppers would be too much so I used 4 but I should have used the 5. It...

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