Ingredients
-
1
-
1
-
1
-
1/2
-
1/4
-
1
-
1
-
1/2
-
1/8
-
1/3
-
-
-
-
-
Directions
Cottage Cheese Meatloaf, This is quick, simple, & tasty. Perfect for a work night when time & energy are in short supply. The cottage cheese makes the meatloaf moist & adds nutrition. BTW… adding a cup of cottage cheese to a lb of hamburg makes for yummy hamburgers!, I agree!!! I think it may be my favorite meatloaf. The cottage cheese really makes it moist! I didn’t even add the parmesan and it was delicious. Will be making this one again soon!, I must confess, I wasn’t crazy about the taste/texture of this meatloaf, and I do like cottage cheese. This is just a personal taste issue and nothing to do with the recipe. My carnivore husband adored it, so I will make it again for him. After reading Rinshinomori’s note about baking it in the oven, I made it into small meatloaves, topped with ketchup and baked for an hour at 350 degrees. What I did appreciate was how much more substantial it made each serving–a very good way to stretch meat. Next time, I might try pureeing the cottage cheese after it’s measured and see if I don’t like it better. Judy, thank you for your recipe!
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Steps
|
1
Done
|
Combine All Ingredients Except Parmesan Cheese. |
|
2
Done
|
Mix Ingredients Lightly Till Well Blended. |
|
3
Done
|
Press Lightly Into an 8 by 8 Pan. |
|
4
Done
|
Cover With Waxed Paper & Microwave on High For 12 to 14 Minutes, Turning Dish Once If No Turntable. |
|
5
Done
|
Drain Fat, If Needed. |
|
6
Done
|
Sprinkle Top With Parmesan Cheese & Cook Uncovered on High For 1- 2 Minutes or Till Cheese Melts. |
|
7
Done
|
Let Stand 5 Minutes Before Serving. |
