Cottage Cheese Roast
This is a vegetarian "meat loaf" that even the most confirmed carnivores will enjoy. It is even great for those left-over sandwiches the next day. (If there is any left)
This is a vegetarian "meat loaf" that even the most confirmed carnivores will enjoy. It is even great for those left-over sandwiches the next day. (If there is any left)
- Carbohydrate 16.904675 g
- Cholesterol 492.2125 mg
- Fat 41.0040125 g
- Fiber 1.64650002062321 g
- Protein 27.6567583333333 g
- Saturated Fat 19.2768858333333 g
- Serving Size 1 1 Serving (220g)
- Sodium 743.38875 mg
- Sugar 15.2581749793768 g
- Trans Fat 4.36116999999999 g
- Calories 538 calories
Step-by-step
- Saute the onions, nuts and G. W. Broth together in the butter until the onions are caramelized and browning.
- Combine with other ingredients in large mixing bowl adding cereal last with light stirring.
- Bake in a well greased casserole at 350 for one hour or until golden brown.
The Mechanics of Structure
Operating under strict pantry limits requires relying on high-protein dairy and dry cereal flakes to build a cohesive loaf. Low-fat cottage cheese provides moisture without excessive fluid leakage, provided the curds are drained if visibly watery. Crushed cereal absorbs residual liquids during the initial mixing phase, acting as a structural binder.
Managing Texture in the Pan
Caramelizing chopped onions and nuts in butter before mixing develops deep savory notes and softens the fibrous plant matter. Folding crushed cereal in last with minimal stirring prevents the flakes from dissolving into mush, preserving distinct pockets of crunch within the baked loaf. Bake this casserole at 350 degrees Fahrenheit for one full hour until the exterior achieves a deep golden brown.
Storage and Reheating Dynamics
Leftovers maintain structural integrity well when wrapped tightly and refrigerated for up to four days. Reheat individual slices in a hot skillet with a touch of butter to restore crispness to the edges without drying out the interior dairy proteins.
