Cottage Cheese Loaf II Recipe -
  • READY IN 45 mins

Cottage Cheese Loaf II

Recipe by  

"This loaf is loaded with great flavors, is hearty and great for you! It truly melts in your mouth! You could make patties out of this recipe by leaving out the mushroom soup, forming the batter into patties and frying them in oil until golden brown."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    45 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  2. In a large bowl, combine cottage cheese, oatmeal, salted crackers, buttery round crackers, eggs, sage, oregano, garlic powder, mushroom soup, milk, and mushrooms. Mix well and spoon into the prepared baking dish.
  3. Bake at 350 degrees F (175 degrees C) for 30 minutes, covered.
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Reviews More Reviews

Most Helpful Positive Review
Jun 02, 2005

Great recipe, with a few changes. I thought the recipe was a little bland by itself, so i added 1/2 cup of red, green, and yellow peppers, and a 1/2 cup of onions. I was out of oregano, so I substituted the spice with Italian seasoning> With a little bit of pepper, this dish came out wonderfully! Excellent taste, I'll try making patties next time.

Most Helpful Critical Review
Apr 03, 2008

I have rarely found a recipe on here this bad! It was edible but gluey and blah! Even tried topping it with salsa to help it. I wish it had tasted like it sounded. It was more like oatmeal. I googled Cottage Cheese Loaf and found some much better sounding dishes! Sorry!


10 Ratings

Aug 29, 2002

This is really quite tasty. It is great just following the recipe or for a little added flair add some chopped green pepper or about 1/2 cup shredded fresh zucchini.

Apr 22, 2012

Very tasty vegetarian loaf. I didn't follow the recipe exactly, using the whole 24 ounce container of cottage cheese which I had purchased and reducing the milk to half. I had no mushrooms, so I grated 3 carrots and one small zuchinni and stirred that in. I only used saltines (2 Pks) instead of the buttery crackers and I added a splash, maybe 2 tablespoons, of olive oil to add some fat because I used lowfat cottage cheese and the replaced the buttery crackers. Everything else was the same amounts and it was yummy and made a very tall 13 x 9 pan. Would like to try it with the mushrooms next time for the meatier texture.

Mar 13, 2008

I loved this recipe! It was a little bland on its own, so I added half a cup of green bell pepper and zuccini each.

Feb 23, 2005

It seemed to me that the recipe asked for too much of the spices (a whole tablespoon of sage? garlic powder?) so I halved them. My husband and I were not crazy about the recipe, however, I took it for lunch cold the next day and I really liked it!

Feb 23, 2003

Turned out a little bland. Made a mushroom gravy to pour over the top, which helped the flavor out a bit. Just needed something..... With a little work & some spice adjustment, this could be fantastic!

Aug 18, 2008

This recipe did not turn out well for me but it may have been my own fault. First of all I forgot to pick up the buttery rounds crackers at the store so I just replaced them with more saltines. I also made a double-batch thinking I could freeze some for future meals. I divided the mixture into two baking dishes but still had to bake them for almost triple the time called for in the recipe as it was soupy. After it cooled a little I cut a piece and found it was still not very firm.The taste was not bad but it reminded me more of stuffing than of meatloaf. Maybe because of all the spices? I refrigerated the leftovers and plan to heat it up for dinner tonight. Maybe it will be better the second time around. I think the other reviewers were probably right in adding a little green pepper or something else to jazz it up a little.


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  • Calories
  • 245 kcal
  • 12%
  • Carbohydrates
  • 26.2 g
  • 8%
  • Cholesterol
  • 79 mg
  • 26%
  • Fat
  • 9.7 g
  • 15%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 13.1 g
  • 26%
  • Sodium
  • 630 mg
  • 25%

* Percent Daily Values are based on a 2,000 calorie diet.

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