82 Reviews of Cottage Cheese Roast (Vegetarian Meatloaf)

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: spirit97

On May 17, 2004

This was amazing but whoever dreamt this up was either a genius or very disturbed. Even me carnivorous family members liked it.

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!

From: PKG

On Oct 7, 2006

I served this for my husband and some company for dinner. The first response they had was, "...Wow....wow." I had let them know before hand about the ingredients. DH said, "If you hadn't told me it was meatless, I would have just suggested to add more egg to the recipe." It was delicious! I read the other reviews and added 1/2 c ketchup mixed with 1 tb of BBQ sauce on top of the loaf before putting it into the oven. Mine cooked for 70 minutes and I let it sit for 10. This is a keeper, thanks!

From: Miss Annie in Indy

On Feb 29, 2008

First of all let me say that I AM NOT a vegetarian. But this is a really great tasting vegetarian loaf!! I did make quite a few substitutions due to other reviews and am listing as someone might find something useful. For the cup of walnuts I used 1/4 cup of walnuts finely chopped, about 1/3 cup of ground flax seed and finished the cup with wheat bran. I didn't have any Special K and used ground, high protein, whole wheat bread crumbs (2 cups). For extra flavor I added ketchup (about 1/3 cup), worchestershire sauce (1- 2 Tablespoons), garlic, parsley, salt and chervil. Did not use any of the vegetable oil as there is enough oil in the walnuts and ground flax seed. No need to add extra fat and calories. The eggs hold this loaf together wonderfully. Baked in mini loaf pans for about 40 minutes and topped with more ketchup. Absolutely outstanding flavor, moist and just as good if not better than any meat loaf I've ever made! You can be sure I'll be making this again and again. I served this with steamed asparagus and cheesy mashed potatoes. Thanks so much for posting Connie.

From: BookPub

On Nov 11, 2007

This recipe is AMAZING! Based on the recommendation of other reviewers, I added about half a cup of tomato sauce to the mixture, but other than that, stuck to the recipe. EVERYONE in my family LOVED it (which is in itself a very rare occasion - usually we only agree on cake and dessert recipes, and even then, not always , and of course, no one could figure out what the heck was in it. Luckily, they liked it so much that they continued to eat it even after I told them what a strange blend of ingredients was in there I wonder who thought this recipe up... I've since shared the recipe with all my friends, and plan to make this on a regular basis. BTW, we are FAR from being vegetarians - 'nuff said?

From: sugarpea

On Dec 22, 2004

Tried this based on the reviews, not really expecting much and had some sliced ham in the frig as backup, just in case. Didn't need the ham. Loved this. Really, really good even to red meat addicts like Dh. Plan to have a spicy sauce ready on the side for those who like a little zip to their meatloaf. I used 1% cottage cheese and whole grain wheat and flaxseed flakes and they were perfectly acceptable.

From: Gingersnap in Midwest

On Jan 7, 2007

Absolutely loved it. Perhaps I didn't cook it long enough, but mine was a little too moist; however, it was delicious! It browned nicely and I put ketchup on the top because DH likes it. He really liked this. It tastes just like a meatloaf. Since we're vegetarian, we appreciate anything that appears to be the kind of comfort food we had when we were young. Made it with mashed potatoes too. MMmmmmmmm You're so kind to share it.

From: free-free

On Apr 16, 2007

I had to try this and I have been playing the "Healthy Choices ABC Game" here on Zarr so I took this as my tag choice for letter C. I was delighted with the results. I had been a little unsure about the use of the dry soup mix and a bit fearful that I would have a dish that "tasted like meat". Not a fan of meatloaf in the first place, for me this was taking a risk. I think the taste of the veggies prevailed!!! I made slight alterations in my making of the dish: 2 eggs and 1/2 cup of egg substitute, 2 TBSP of olive oil, a cup of chopped carrots and a 1/2 cup of chopped celery. I did the onions, walnuts and dry soup mix as suggested. I used low fat large curd cottage cheese, 2 cups of bran flakes, a 1/2 cup of grape nuts and coated the top of the loaf with oats. It was a big hit as super with a spinach salad as a side dish. So filling!!! I also liked the leftovers cold!! This is one of those great Zarr finds that you can keep playing with...I have already made a mini sweet cheese loaf base on the same idea with cranberries and pecans. This really is a must recipe for everyone!! Fun, surprising and easy.

From: Tebo

On Dec 10, 2004

This was absolutely AWSOME!! Kitchen Alchemy or whatever, this was just excellent. I am not a vegetarian, however, I do like lots of non meat dishes. This will be at the top of the list. It handles just like meatloaf. And it makes great sandwiches too. Any sauce (chili, ketchup etc.) or mustard goes well with this. I'm really glad I stumbled across this recipe. Thanks Connie.