Cottage Cheese Meatloaf from 1968

READY IN: 30mins
Recipe by Rinshinomori

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.

Top Review by Rose is Rose

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!

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.

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