Special K Loaf (Cottage Cheese Loaf)

Ask anyone raised on vegetarian potlucks to name a meatless loaf, and this is probably the one. Special K Loaf, also called cottage cheese loaf, has been passed around on recipe cards and in church cookbooks for decades. The ingredient list sounds unlikely: breakfast cereal, cottage cheese, eggs, nuts and onion. It bakes into something savory and rich, with a tender middle and crunchy golden edges.

We bake it in a 9×13-inch dish, the potluck way, for the most crispy edges. Serve squares with Creamy Mashed Potatoes with Mushroom Gravy and Cranberry-Orange Sauce, or simply with ketchup. For more on the foods this tradition grew up with, read our short history of Loma Linda, Worthington and Cedar Lake.

Special K Loaf (Cottage Cheese Loaf)

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The vegetarian potluck favorite: cottage cheese, eggs, chopped walnuts, buttery onions and crisp rice cereal baked into a savory, golden loaf with crunchy edges. Simple to mix, easy to carry, and just as good the next day.

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Prep Time 15 minutes mins

Cook Time 55 minutes mins

Resting Time 10 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings: 8 servings

Course: Dinner

Cuisine: American

Ingredients Method Notes

Ingredients

  

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• 1/4 cup butter plus more for the baking dish
• 1 medium yellow onion finely chopped
• 2 cups small-curd cottage cheese one 16-ounce container
• 4 large eggs beaten
• 1 cup walnuts or pecans finely chopped
• 1 envelope (about 1 ounce) dry onion soup mix check that it is vegetarian
• 1 teaspoon poultry seasoning
• 5 cups Special K Original cereal

Method

 

1. Heat the oven to 350°F. Butter a 9×13-inch baking dish.
2. Melt the 1/4 cup of butter in a skillet over medium heat. Add the onion and cook for 5 to 6 minutes, until soft and translucent. Set aside to cool for a few minutes.
3. In a large bowl, stir together the cottage cheese, eggs, nuts, onion soup mix and poultry seasoning. Scrape in the onions and all of their butter and mix well.
4. Gently fold in the cereal until it is evenly moistened. Let the mixture stand for 5 minutes.
5. Spread the mixture in the baking dish, press it down lightly and smooth the top. Bake uncovered for 45 to 50 minutes, until deep golden brown and firm in the center.
6. Let the loaf rest for 10 minutes, then cut into squares and serve.

Notes

Check the soup mix: Some onion soup mixes contain beef stock or beef fat. Read the label and choose one that is vegetarian.

Chicken-style seasoning version: Many families make this with a vegetarian chicken-style seasoning instead of onion soup mix. Use 1 tablespoon in place of the envelope and taste the mixture for salt.

About poultry seasoning: Despite the name, it is just a blend of dried herbs such as sage and thyme. A half teaspoon of each works in its place.

Loaf pan version: For a taller loaf that slices like meatloaf, line a 9×5-inch loaf pan with parchment, pack in the mixture and bake for 60 to 70 minutes. Rest for 15 minutes before lifting it out and slicing.

Storage: Leftovers keep in the refrigerator for up to 4 days and freeze well for up to 2 months. Reheat, covered, in a 325°F oven for about 20 minutes. Cold slices also make a good sandwich.

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Shopping list

• Produce: 1 medium yellow onion
• Dairy: butter, 1 container (16 ounces) small-curd cottage cheese, 4 eggs
• Pantry: Special K Original cereal, walnuts or pecans, 1 envelope vegetarian onion soup mix
• Spices: poultry seasoning