Reviewed: Oct. 7, 2009

We werent too crazy about this recipe. We didnt like the taste. It had a weird texture to it as well. I wasnt too crazy about the mustard in it because the whole meatloaf had a mustardy taste to it. I couldn't really taste the cottage ceese and thats what i really was really looking forward to it.

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lynnshamrock

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Reviewed: Oct. 6, 2009

This is delicious. I just added a couple cloves of garlic, and some parsley and basil like others suggested and it turned out great! The first time I tried this it was almost too moist, so I just added slightly less cottage cheese and a tad more oats the next time and it turned out even better.

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vcoop

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Reviewed: Sep. 8, 2009

Very good, liked the addition of the cottage cheese. Flavorful and easy to make. I think the problem others had had more to do with the lack of color because no ketchup used in the glaze and also the cottage cheese produced a lighter look.

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KathleenO

Cooking Level: Expert

Home Town: Littleton, Colorado, USA

Living In: Centennial, Colorado, USA

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Reviewed: Aug. 5, 2009

Moist and light! My husband (who critiques my cooking) loved it. To avoid a lot of liquid maybe use low fat meat - I had no problem. Instead of Ketchup I used Spaghetti Sauce and before adding the Parmesan cheese I put a light topping of Salsa Sauce and then the Parmesan - back in the oven. Served with corn on the cob and garlic bread. A nice variation of meat loaf.

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Cheryl-Port Townsend

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Reviewed: May 15, 2009

Really good and moist. It took longer to cook than stated. I also drained it a couple of times during baking so it wouldn't cook over. Will make again! Thanks!!

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Michelle

Cooking Level: Intermediate

Home Town: Belleville, Ontario, Canada

Living In: Brighton, Ontario, Canada

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Reviewed: May 11, 2009

Looked a lil strange, but was easy & tasty. I also added a little bit of lipton's dry garlic mushroom soup which added a nice flavor.

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Aeon

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Reviewed: Apr. 13, 2009

Excellent & easy. It was so moist. I added stewed tomatoes(drained) @ bell peppers to add a bit more zest.

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lora_one

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Reviewed: Mar. 10, 2009

It came out of the oven with a white/grey film all around it. Tasted Bland and too wet. Followed directions exactly.

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teresavn

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Reviewed: Feb. 17, 2009

Seriously the BEST meat loaf I have EVER tasted! The only recommendation would be to use a lower fat ground beef between the cheeses and the beef there was LOTS of oil drippings...

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sarahedutton

Cooking Level: Intermediate

Living In: Elko, Nevada, USA

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Reviewed: Jan. 27, 2009

It was quick, easy and tasted great.

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cathcarebid

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Reviewed: Jan. 9, 2009

My family loved it but I thought it was rather anemic looking and not spicy enough. When I make it again, I will add green chili.

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Bev

Cooking Level: Intermediate

Home Town: Cloudcroft, New Mexico, USA

Living In: Las Cruces, New Mexico, USA

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Reviewed: Dec. 17, 2008

Excellent meat loaf, but my husband didn't like the parmesan cheese on top, so I will make again but put more catsup on top.

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Ritak96

Cooking Level: Intermediate

Living In: Shasta Lake, California, USA

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Reviewed: Nov. 28, 2008

I made a vegetarian version of this using fake burger crumbles. As one reviewer suggested, I added 1/4 t. thyme and 1/4 t. marjoram. Instead of topping it with Parmesan (which I didn't have on hand), I topped it with a layer of ketchup. I made mine in a regular loaf pan with a total cooking time of about an hour. Turned out very nicely. I will definitely do this one again, and probably try to use the Parmesan next time just to see how that is. My meat-loving (and cottage-cheese-hating) fiance liked this vegetarian version very much.

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Mary M.

Cooking Level: Expert

Living In: Overland Park, Kansas, USA

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Reviewed: Mar. 15, 2008

I have made this recipe for years, and we love it. I serve this with a mushroom brown gravy. We do not think this is bland at all.

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xraygirl411

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Allison Park, Pennsylvania, USA

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Reviewed: Dec. 18, 2007

This was good even though it sounded weird! It really is very moist. I added 1 tsp each of basil and parsley. It tasted better with each bite. I'll make it again for sure!

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PULLEYHEATHER

Cooking Level: Intermediate

Living In: Fort Collins, Colorado, USA

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Reviewed: Dec. 18, 2007

Very, very good. I chose to use ground turkey breast (that's what I had) and I also added a teaspoon of basil and parsely. It was very moist and my entire family loved it, including my cottage cheese hating husband! FYI - I baked in a meat loaf pan and it took 60 minutes to bake.

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Julie

Cooking Level: Intermediate

Home Town: Iona, Idaho, USA

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Reviewed: Dec. 5, 2007

This is a great recipe because the meat stays moist. My family really enjoyed this; even our 18 month old.

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tyler

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Reviewed: Oct. 14, 2007

This is the best meatloaf ever. I have made it many times to rave reviews. Even better left over.

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MARJIY

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Reviewed: Oct. 10, 2007

Wow this really good. Even the grandkids liked it (that's a biggie).

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cadillac

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Reviewed: Jan. 11, 2007

I came across this recipe while looking for a way to use up some cottage cheese. Having read previous reviews about this meatloaf being too bland, I added some thyme and marjoram to the mix. I also cooked the onions in a little oil and added the tomato ketchup and a little Worcestershire sauce before adding to the rest of the ingredients, and I substituted turkey for ground beef to make it a little healthier. The results were good - I was unsure about the Parmesan topping but in fact it tasted great. My husband loved it and it had an even better flavor the next day. I would recommend making this, and I will make it again, but with the additions to improve the flavor. There is a lot of room for creativity with this recipe.

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IrishMammy

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