Cottage Cheese Meatloaf from 1968

Total Time
Prep 0 mins
Cook 30 mins

The recipe comes from the Sunset Ground Beef Cookbook 1968 and has been one of our all-time favorite meatloaf recipes because of the taste as well as how quickly everything is put together and baked. To up the taste I have included 1 clove of garlic minced. It's a very light textured meatloaf in a shallow pan instead of the typical loaf pan style. I am mostly putting this recipe here for safekeeping since my book is getting more and more stained after 4 decades of use. I normally eat this meatloaf with a side of ketchup and I suppose I should come up with a topping that goes on before Parmesan cheese but haven't done that yet. There is already a very similar recipe posted on zaar that uses a microwave to cook the meat.

Ingredients Nutrition


  1. Combine all ingredients except the Parmesan cheese until well blended.
  2. Press the mixture into a shallow baking pan about 8 inch square.
  3. Baked in a 350 degrees F oven for 20 minutes. Remove from oven and sprinkle the Parmesan cheese evenly over the top.
  4. Return to the oven and continue to bake for 15-18 minutes longer. Let stand for about 5 minutes before cutting in squares to serve.
Most Helpful

I wish I had tried this cottage cheese meat loaf before I tried another recipe. It is absolutely delicious!! What a difference just a few ingredients make. I did leave out the Parmesan cheese and simply topped it with ketchup. I also made it into individual small little loaves. I would not recommend substituting ricotta for this recipe; as I think that would be extremely unappealing. It is a somewhat wet and loose meatloaf, but once it sets up, it's fine. Most meatloaf recipes have to "set" for a few minutes anyway. Rinshinomori, thanks for sharing your recipe!

Rose is Rose April 18, 2013

Well, this was hit and miss. I thought it was quite tasty while my husband did not care for it at all. We both found it to have a strange texture (my husband called it Spam). Now, I did not use cottage cheese but sub'd ricotta. I have nothing against cottage cheese, and eat it all week long for breakfast, but it does not go in my meatloaf (or lasagne for that matter). I also used ground sirloin but I would recommend a ground beef that's super lean (like 7%). A fattier beef, along with the ricotta, may have attributed to the texture. Unfortunately, since I only cook for the two of us I probably won't make it again. On a side note, it did come out looking identical to the picture that's been posted.

Diane in Burbank, CA October 18, 2010

OK, this is not the prettiest meatloaf I have ever seen, but it certainly is one of the tastiest! The whole family gobbled it up--good thing I doubled the recipe!

Lola January 13, 2010