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    You are in: Home / Recipes / Vegetarian & Organic Meatloaf Muffins Recipe
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    Vegetarian & Organic Meatloaf Muffins

    Vegetarian & Organic Meatloaf Muffins. Photo by choppedliver

    1/1 Photo of Vegetarian & Organic Meatloaf Muffins

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    5 mins

    20 mins

    hlkljgk's Note:

    Well, OK, technically it's not "meat"loaf, but it's hearty satisfying, savory and in a loaf. Great vegetarian comfort food!

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    Ingredients:

    Serves: 6

    Yield:

    muffins

    Units: US | Metric

    • 16 ounces organic cottage cheese
    • 4 organic eggs, slightly beaten
    • 1/4 cup organic olive oil
    • 1 (1 ounce) packet onion soup mix (I use Simply Organic French Onion Soup & Dip mix)
    • 1 cup finely chopped organic walnuts
    • 2 cups organic cereal flakes (I use Nature's Path Organic Flax Plus Multibran Cereal)
    • 1/4 cup chopped organic onion

    Directions:

    1. 1
      Preheat oven to 350 degrees F.
    2. 2
      In a large bowl, combine cottage cheese, eggs, vegetable oil, soup mix, walnuts, cereal and onion.
    3. 3
      Spoon into a muffin tin.
    4. 4
      Bake for 15 to 20 minutes.
    5. 5
      Let rest for 5 minutes.

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    Ratings & Reviews:

    • on April 09, 2012

      55

      Such a savory and satisfying meal! I could not find the organic onion soup/dip mix, so I looked online and found that the ingredients of it were onion powder, garlic, salt and pepper, so I simply substituted 1 tsp. onion powder, 3/4 tsp. garlic salt and some fresh ground pepper. Also - I was happy to find the cereal at Trader Joes. I made mine in muffin tins and cooked for 20-25 minutes. Right before removing from oven I brushed with some organic ketchup. These are perfect for a packed lunch and heat up in 20 seconds in the microwave.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 21, 2010

      55

      This recipe was fantastic! I wasn't able to find a few of the organic ingredients specified, but otherwise followed the recipe pretty exactly (I used McCormick French Onion Dip mix and a generic brand of multigrain cereal flakes instead). I added about 1/4 cup of chopped red pepper to the recipe, because I put red pepper in just about everything, and it turned out great. I won't lie, the mixture looks pretty gross when you initially combine everything together, but once it has been baked it looks exactly like meatloaf. And has the texture of meatloaf... and the taste of meatloaf... and the smell of meatloaf... I can't say enough good things about it!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 23, 2013

      55

      Very delicious!! I couldn't find the soup mix called for in the recipe so I followed *karri's instructions for mixing up my own, and also added some dried onions along with the fresh chopped. I omitted the oil.
      This recipe is SO MUCH better than other veggie meatloaf recipes I have made that use faux "meat". The texture, taste and look (after cooking, lol) are spot on! This will definitely be my family's go-to recipe from now on.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (9)

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    Nutritional Facts for Vegetarian & Organic Meatloaf Muffins

    Serving Size: 1 (154 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 351.0
     
    Calories from Fat 255
    72%
    Total Fat 28.4 g
    43%
    Saturated Fat 4.8 g
    24%
    Cholesterol 137.8 mg
    45%
    Sodium 723.7 mg
    30%
    Total Carbohydrate 9.3 g
    3%
    Dietary Fiber 1.7 g
    6%
    Sugars 3.3 g
    13%
    Protein 16.6 g
    33%

    The following items or measurements are not included:

    cereal flakes

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