Lower Fat Cottage Cheese Roast Vegetarian Meatloaf Recipes

COTTAGE CHEESE ROAST

Steps:

• 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 and cereal. Spoon into prepared pan.
• Bake in preheated oven for 35 to 40 minutes.

COTTAGE CHEESE ROAST (VEGETARIAN MEATLOAF)

Steps:

• 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.

COTTAGE CHEESE ROAST

Steps:

• Mix in bowl and spread in shallow baking dish.
• Bake at 350 F at least 1 hour.

VEGETARIAN MEATLOAF

Steps:

• Preheat oven to 350 degrees F.
• Grease pan (9 inch square).
• Mix ingredients.
• Bake at 350 F about 1 hour.

COTTAGE CHEESE MEATLOAF

Steps:

• Combine all ingredients except Parmesan cheese.
• Mix ingredients lightly till well blended.
• Press lightly into an 8 by 8 pan.
• Cover with waxed paper & microwave on high for 12 to 14 minutes, turning dish once (if no turntable).
• Drain fat, if needed.
• Sprinkle top with Parmesan cheese & cook uncovered on high for 1- 2 minutes or till cheese melts.
• Let stand 5 minutes before serving.

VEGETARIAN MEATLOAF - HEALTHY

Steps:

• Preheat Oven to 350°F.
• Grind walnuts to powder and set aside.
• Sauté celery, onion, green onion and garlic over medium heat until tender about 4 minutes.
• Remove veggies from heat and let cool while you do the following steps.
• Mash tofu in a bowl and stir in walnuts, feta, oats, soy sauce, ketchup, mustard, parsley, and poultry seasoning.
• Once mixed stir in veggies.
• Season with salt and pepper.
• Coat 9X5in loaf pan with cooking spray.
• Add mixture and pack in tightly.
• Top with a thin coat of ketchup.
• Bake for 55 minutes.

REALLY GOOD VEGETARIAN MEATLOAF (REALLY!)

Steps:

• Add salt to water and boil in a saucepan.
• Add lentils and simmer covered 25-30 minutes, until lentils are soft and most of water is evaporated.
• Remove from fire.
• Drain and partially mash lentils.
• Scrape into mixing bowl and allow to cool slightly.
• Stir in onion, oats and cheese until mixed.
• Add egg, tomato sauce, garlic, basil, parsley, seasoning salt and pepper.
• Mix well.
• Spoon into loaf pan that has been generously sprayed with Pam (non-stick cooking spray) or well-greased.
• Smooth top with back of spoon.
• Bake at 350 degrees for 30- 45 minutes until top of loaf is dry, firm and golden brown.
• Cool in pan on rack for about 10 minutes.
• Run a sharp knife around edges of pan then turn out loaf onto serving platter.