Better Than I Thought It Would Be

Admittedly I am not a huge fan of cottage cheese. Unfortunately a lot of my recipes seem to call for it. So, I am trying to like it more. . .

The cottage cheese in this dish adds a lot of moisture. A surprising amount of moisture really.

The remaining ingredients blend well to make a very flavorful loaf.

I think this is the first time I have had rice in a meat loaf. I liked it. I thought it was going to make the loaf dense, but it really didn’t. Just gave it a little added flavor.

The loaf was also very well seasoned. I believe the mustard helped the salt out here.

Cooking the loaf in the pan of water gives it a very even cook. I have made a few loafs in this recipe journey and they have not all cooked evenly.

We really did enjoy this dish. And there weren’t any leftovers.

COTTAGE CHEESE MEAT LOAF

3/4 Pound Hamburger

1 Cup Cottage Cheese

1 Cup Dry Bread Crumbs

1/4 Cup Chopped Celery

3 Tablespoons Chopped Onion

1 Cup Cooked Rice

2 Tablespoons Chopped Bell Pepper

3 Eggs, Beaten

1 Cup Milk

1/2 Teaspoon Salt

1/2 Teaspoon Prepared Mustard

2 Tablespoons Melted Butter

Combine all ingredients and pour into a greased loaf pan that has been lined with wax paper. Place loaf pan in a pan half full of boiling water. Bake in a 325 degree oven for 1 hour.