Growing up in the 1970’s, Sunday was always a meat-centric family dinner night. We would all sit around the table talking about the week ahead eating some sort of roast or meatloaf. I always wondered if the heavy meal was a ploy by my Mom to get me to go to bed on time because I’d be sleepy from a full stomach. I still love the Sunday night tradition of sitting down with my family to check-in with each other (phone free), but now we skip the meat. Here’s a vegetarian ‘Neat Loaf’ recipe that we’ve enjoyed for years and it’s now one of my daughter’s favorites. Meat-free, high in protein, yet very satisfying – even my meat-loving friends love this. It’s also super easy as all of the ingredients can be mixed in one bowl, dumped in a greased bread loaf pan and then baked.
You Will Need:
- 1(16 ounce) carton cottage cheese
- 4 beaten eggs
- 1⁄4 cup olive oil
- 1 (1 ounce) envelope dry onion soup mix
- 1 cup finely chopped walnuts ( I just smash mine by hand in a plastic bag)
- 3 cups corn flakes (or similar non-sweetened grain flake cereal – I use gluten-free corn flakes)
- 1/2 cup diced onions (optional)
How to Make:
Preheat oven to 350 degrees F
Grease a glass loaf pan. You can use a metal pan too, just be sure to grease well so the edges don’t burn!
In a large bowl, combine cottage cheese, eggs, vegetable oil, soup mix, walnuts & cereal
Spoon into prepared pan
Bake for 60 to 70 minutes
Let the ‘roast’ rest for 5 to 10 minutes; turn out onto serving platter. Serve with ketch-up or A-1 – like a traditional meat loaf if you’d like!