Cottage Cheese Meat Loaf Recipes

COTTAGE CHEESE LOAF I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Coat a 9x9 inch cooking dish with cooking spray.
• Heat 1 tablespoon oil in medium skillet. Saute the onion until soft and translucent.
• In a large bowl combine cottage cheese, cornflake crumbs, egg, oil and sauteed onion. Gradually stir in the milk to moisten. You might only need 1/2 cup of the milk, the mixture should be moist but not soupy.
• Spread the cottage cheese mixture into the prepared pan and bake at 350 degrees F (175 degrees C) for 30 to 40 minutes or until bubbly and a knife inserted in the center comes out clean.

COTTAGE MEATLOAF

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a 9x5-inch loaf pan with aluminum foil.
• In a large bowl, combine ground beef, ketchup, tomato juice, salt, pepper, red pepper, eggs, bread crumbs, onion, and mustard for meatloaf until well mixed. Press meat mixture into the prepared pan.
• In a separate bowl, combine ketchup, mustard, and brown sugar for topping until smooth. Spread brown sugar mixture over meatloaf.
• Bake in preheated oven 35 to 45 minutes, until no longer pink. Drain off fat. Let rest 5 minutes before serving.

COTTAGE MEATLOAF

Steps:

• In a large bowl, combine first 12 ingredients. Mix until thoroughly blended.
• Add bread crumbs and rice. Mix again.
• Line a 9 x 5 in loaf pan with foil. Press in beef mixture and shape.
• In a seperate bowl mix topping ingredients, mixing well. Spread over top of meatloaf.
• Bake 400 degrees for 45 minutes or until done.
• Drain off fat. Let meatloaf rest for 5 minutes before serving.

COTTAGE CHEESE MEAT LOAF

Steps:

• In a large bowl, combine the first eight ingredients. Crumble beef over mixture and mix well. Press into an ungreased 8-in. square baking pan. , Bake at 350° for 20 minutes. Sprinkle with Parmesan cheese; bake 10-15 minutes longer or until meat is no longer pink. Drain; let stand 10 minutes before cutting.

BEST VEGETARIAN MEATLOAF

Steps:

• Prepare the brown rice using Stovetop Brown Rice or Instant Pot Brown Rice. (You'll need 1/2 cup dry rice to yield 1 1/2 cups cooked; or you cook 1 cup dry rice and save the leftovers.)
• Preheat oven to 375°F.
• Place 1 1/2 cup walnuts and 1/2 cup cashews on a baking sheet and toast for 8-10 minutes, until lightly browned. Allow to cool.
• Meanwhile, finely chop 1 onion and mince 3 cloves garlic. Clean and finely chop the mushrooms. Finely chop the 2 tablespoons fresh parsley. When the nuts have cooled, finely chop them with a knife or in a food processor.
• In a large skillet, heat about 2 tablespoons olive oil. Add the onion and garlic and cook until translucent, about 3 minutes. Add the mushrooms, 1 teaspoon marjoram, 1 teaspoon thyme, and 1 teaspoon sage. Cook about 5 minutes, until the mushrooms are golden. Transfer to a large bowl.
• In a small bowl, lightly beat together 4 eggs.
• In the large bowl, combine the onion and mushroom mixture with the toasted walnuts and cashews, parsley, 1 1/2 cups cooked rice, 1 cup cottage cheese, 12 ounces Swiss cheese, beaten eggs, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper.
• Butter a 9-inch loaf pan, line the bottom with parchment paper, and butter it again. Pour the mixture from the bowl into the pan.
• Bake 1 hour until golden brown. Let cool in pan for 20 minutes, then invert loaf and remove from pan. Slice into pieces and serve warm. Leftovers can be stored for a few day in the refrigerator or a few months in the freezer (cut into pieces). Reheat in a 375F oven.

COTTAGE CHEESE MEATLOAF

Steps:

• Combine all ingredients except Parmesan cheese.
• Mix ingredients lightly till well blended.
• Press lightly into an 8 by 8 pan.
• Cover with waxed paper & microwave on high for 12 to 14 minutes, turning dish once (if no turntable).
• Drain fat, if needed.
• Sprinkle top with Parmesan cheese & cook uncovered on high for 1- 2 minutes or till cheese melts.
• Let stand 5 minutes before serving.

KNUDSEN'S COTTAGE CHEESE MEATLOAF RECIPE

Steps:

• Heat the oven to 350 degrees.
• Beat the egg lightly in a large bowl. Crumble the beef and add to the bowl, along with the cottage cheese, onion, cracker crumbs, celery, green pepper, sesame seeds, garlic, Worcestershire sauce, salt, basil and pepper. Toss lightly with your hands to mix; do not overmix. Shape the loaf and place in a (9x5-inch) loaf pan.
• Combine the ketchup, brown sugar and mustard. Spread over the loaf.
• Bake the meatloaf until the internal temperature reaches 160 degrees on a meat thermometer and the loaf pulls away from the sides of the pan, about 1 hour. Let stand 10 minutes before slicing.