Recipe by Connie K
Great vegetarian comfort food! Don't be fooled by the ingredients; the flavor is very much like meatloaf. Kitchen alchemy at its finest!
Top Review by Miss Annie in Indy
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.
- 453.59 g carton cottage cheese
- 4 eggs, beaten
- 59.14 ml vegetable oil
- 28.34 g envelope dry onion soup mix
- 236.59 ml finely chopped walnuts
- 354.88-591.47 ml corn flakes (I use Special K Whole Grain)
- 59.14 ml chopped onion
Directions See How It's Made
- Preheat oven to 350 degrees F (175 degrees C).
- Grease a loaf pan.
- In a large bowl, combine cottage cheese, eggs, vegetable oil, soup mix, walnuts, cereal and onion.
- Spoon into prepared pan.
- Bake for 60 to 70 minutes.
- Let the 'roast' rest for 5 to 10 minutes; turn out onto serving platter.