Admittedly I am not a huge fan of cottage cheese. Unfortunately a lot of my recipes seem to call for it. So, I am trying to like it more. . .
The cottage cheese in this dish adds a lot of moisture. A surprising amount of moisture really.
The remaining ingredients blend well to make a very flavorful loaf.
I think this is the first time I have had rice in a meat loaf. I liked it. I thought it was going to make the loaf dense, but it really didn’t. Just gave it a little added flavor.
The loaf was also very well seasoned. I believe the mustard helped the salt out here.
Cooking the loaf in the pan of water gives it a very even cook. I have made a few loafs in this recipe journey and they have not all cooked evenly.
We really did enjoy this dish. And there weren’t any leftovers.
COTTAGE CHEESE MEAT LOAF
3/4 Pound Hamburger
1 Cup Cottage Cheese
1 Cup Dry Bread Crumbs
1/4 Cup Chopped Celery
3 Tablespoons Chopped Onion
1 Cup Cooked Rice
2 Tablespoons Chopped Bell Pepper
3 Eggs, Beaten
1 Cup Milk
1/2 Teaspoon Salt
1/2 Teaspoon Prepared Mustard
2 Tablespoons Melted Butter
Combine all ingredients and pour into a greased loaf pan that has been lined with wax paper. Place loaf pan in a pan half full of boiling water. Bake in a 325 degree oven for 1 hour.
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