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Posts Tagged ‘meatloaf’

I’ve mentioned one or two times that I have a hard time eating all the meat I am supposed to for the Paleo diet, so every once in a while I like to throw in one of my favorite recipes since my semi-vegetarian phase.  When I used to make this recipe, I used cornflakes instead of the almond flour and a packet of french onion soup mix instead of plain old onions and veggies.  I always felt that it wasn’t as healthy as it could be, but until starting Paleo, I didn’t realize there were other options and ingredients I could swap out to make this more whole and healthy.
I haven’t seen this version of a cottage cheese, meatless recipe out there anywhere (I had to experiment to see if it would work), so hopefully somebody will be appreciate of my approach.  To most, or anyone who is familiar with a Cottage Cheese Roast/Meatless Loaf, this recipe may sound odd and not particularly appealing, but you’ll have to trust me as it is delicious and it holds together nicely once cooled.  The recipe actually ends up being pretty high in protein and good vitamins and low in carbs so it blends well into my version of Paleo.
My preferred way of eating this is on it’s own with a little mustard and some brussels sprouts on the side, but I have also mixed leftovers into eggs for breakfast, which was really tasty.  Back in my bread eating days it made a good sandwich, too!
This makes 2 regular sized loafs and one small loaf.  I found that you can get about 6 big servings out of it.
  • 16 oz cottage cheese
  • 4 Eggs
  • 1 cup almond flour
  • 1 cup walnuts, chopped
  • 14.5 oz can tomato sauce
  • 1 tbsp worcestershire
  • 8 oz mushrooms, diced
  • 1 onion, diced
  • 2 stalks celery, diced
  • 2 poblano peppers, diced
  • 1/2 cup carrots, shredded

Preheat oven to 350 degrees F.  Spray 2 regular sized loaf pans and 1 mini loaf pan with pam or olive oil.

In a pan, saute mushrooms, onions, celery, carrots, and peppers until onion is translucent.  This is mainly to cook some of the water out of the vegetables to help your loaf stick together.

Meanwhile, in a large bowl, beat the four eggs with a fork and then stir in the cottage cheese, flour, half the can of tomato sauce, walnuts and worcestershire.  Fold in the veggies that were just sauteed.

Pour mixture into the loaf pans evenly.  Spread some of the remaining tomato sauce across the top of each of the loaf pans.  Cook for 1 hr or until firm (the big ones had to cook for about 90 minutes for me to be satisfied they weren’t “jiggly”, but the little one only took an hour).

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