Cottage Cheese Loaf

    50 minutes

    A great vegetarian 'meat' loaf based on cottage cheese, finely chopped walnuts and cornflakes. Delicious!

    235 people made this

    Serves: 8 

    • 450g creamed cottage cheese
    • 4 eggs, beaten
    • 1/4 cup (65ml) vegetable oil
    • 1 (35g) packet French onion soup mix
    • 1 cup (115g) finely chopped walnuts
    • 1 1/2 cups (45g) cornflakes

    Preparation:10min  ›  Cook:40min  ›  Ready in:50min 

    1. Preheat oven to 180 degrees C. Grease a loaf tin.
    2. In a large bowl, combine cottage cheese, eggs, vegetable oil, soup mix, walnuts and cornflakes. Spoon into prepared tin.
    3. Bake in preheated oven for 35 to 40 minutes.

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    Reviews in English (205)


    This is one of those recipes that you gather your family or your favorite friend around to help you make so they too can share in the laughs because afterall, it is by far one of the weirdest recipes anyone's yet to see and you just know that nothing good could come of it but it'll sure be a lot of fun concocting the mess and watching it self destruct somewhere along the way. Well, mixing it up was a real riot--I think my husband and I near cracked a rib from laughing so hard at the mess that was in the brought back memories of praying to the porcelain god for sure....:o) Then we popped in in the oven--and the most amazing thing happened--it actually came out looking like a loaf and it was pretty freakin' tasty--so much so that my carnivore hubby actually took a few slices for lunch one day. Who knew? I followed the recipe exactly as stated--I'm not sure why there's so much oil in the recipe but one could easily use less than half of what's called for. Once you make this loaf--you will quickly start imaginng all the things you could do to it--like swapping out the onion soup mix for something else, added veggies and other seasonings etc. This recipe is pretty neat and a lot of fun. I would recommend it to any skeptic. The ONLY THING IS THAT I HAD TO BAKE IT LONGER--ABOUT AN HOUR UNTIL IT WAS FIRM IN THE MIDDLE...I checked it at 45 mins and it was still jiggly when I shook the pan so I put it back in there for awhile longer.  -  07 Nov 2007  (Review from Allrecipes USA and Canada)


    This recipe is wonderful. I added 1 add'l cup of corn flakes, reduced oil to 1/8 c. and used 2 eggs and 2 egg whites, as well as using lowfat cottage cheese. I baked for 60 min. and it was perfect. My toddler loved it too. Next time, I will add shredded carrots and spinach.  -  20 Mar 2003  (Review from Allrecipes USA and Canada)


    I love this recipe! It looks just like a paler meatloaf and it tastes like meatloaf, too! I've made it several times, trying all sorts of variations and I loved it every time. I tried it with one less egg, with no oil, with no nuts, with cashews, with a half cup of walnuts, with cooked diced peppers mixed in - all of them delicious. I always made it with at least 2 cups of corn flakes and always with 2% fat cottage cheese. It came out great everytime - never too mushy. I even ate it hot out of the oven and the slices held their shape. I have no idea what could be causing everyone else's problems. I used a glass loaf pan and cook it for an hour. I definately recommend the two cups of corn flakes and leaving out the oil. Three eggs works just fine and if you love nuts, don't leave them out. They sound odd but it really works. I loved it with yellow bell peppers mixed in. I'm going to try green peppers, carrots, onions, and mushrooms - not all at once. Give this recipe a shot, it's worth it.  -  01 Feb 2006  (Review from Allrecipes USA and Canada)