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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (121g) Recipe makes 8 servings |
||
| Calories 287 | ||
| Calories from Fat 196 | (68%) | |
| Amount Per Serving | %DV | |
| Total Fat 21.8g | 33% | |
| Saturated Fat 4.3g | 21% | |
| Monounsaturated Fat 5.0g | ||
| Polyunsaturated Fat 11.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 115mg | 38% | |
| Sodium 605mg | 25% | |
| Potassium 186mg | 5% | |
| Total Carbohydrate 11.0g | 3% | |
| Dietary Fiber 1.4g | 5% | |
| Sugars 2.2g | ||
| Protein 13.7g | 27% | |
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Cottage Cheese Roast (Vegetarian Meatloaf)
SERVES 8
Ingredients
- 1 (16 ounce) carton cottage cheese
- 4 eggs, beaten
- 1/4 cup vegetable oil
- 1 (1 ounce) envelope dry onion soup mix
- 1 cup finely chopped walnuts
- 1 1/2-2 1/2 cups corn flakes (I use Special K Whole Grain)
- 1/4 cup chopped onion
Directions
1
Preheat oven to 350 degrees F (175 degrees C).2
Grease a loaf pan.3
In a large bowl, combine cottage cheese, eggs, vegetable oil, soup mix, walnuts, cereal and onion.4
Spoon into prepared pan.5
Bake for 60 to 70 minutes.6
Let the 'roast' rest for 5 to 10 minutes; turn out onto serving platter.
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- Course > Main Dish
- Main Ingredient > Eggs/Dairy > Cheese
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- Preparation > Time to Make > < 4 hours
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- Preparation > Equipment > Oven
- Dietary > Vegetarian
- Dietary > Low in... > Reduced Carbs
Featured Reviews for This Recipe
From: katemonster8
On Jun 8, 2009
mmmm!!! absolutely fabulous! I didn't have any nuts to add, so I just used 2 cups of corn flakes and called it good. I also added 1/4 cup of chopped olives, and I think they were a pretty darn good addition. maybe i'll add more next time. coming out of the oven it looked amazing, but it sort of fell shortly after. it was probably my fault, but just an observation. however, the taste was absolutely fantastic and I will definately make this again and again!
From: Chef #1062569
On Jun 3, 2009
I didn't have onion soup mix, so I added a few of my own seasonings - salt, dried peppers, garlic powder, seaweed flakes, and some dry mustard. I also topped the loaf with marinara sauce, drained the cottage cheese as was suggested, and omitted the oil. It turned out fantastic! I can't believe there was no meat in there whatsoever! And my husband, the picky one, told me this was a keeper. Fantastic!
From: DangerBun
On Mar 14, 2005
I've been making this delicious & somewhat bizarre recipe for a few years. It's quite nutritious and couldn't be easier to make. I use pecans or sunflower seeds instead of walnuts, and small curd cottage cheese seems to work best. I line the loaf pan with parchment and removal (& cleanup) is a breeze. I often use leftovers in sandwiches. Thanks for posting, Connie!
From: Narie
On Jul 12, 2007
I've made this twice now. The first time it was just so-so as I am used to a more tomato-y flavored meatloaf. The second time I took a small can of tomato sauce and mixed it with an equal amount of water. I added half the tomato mixture to the loaf and used the other half spread on top as a sauce. Wow, what a difference, it was fantastic! I also used a dry vegetable soup mix from the kosher section instead of the onion due to personal preference. Great for vegetarians, we loved it!
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