This Special K Loaf aka Cottage Cheese Loaf, is a delicious high protein vegetarian recipe popular in the world of Seventh-Day Adventists. It is a main dish recipe that is often served at church potlucks, holidays, and for dinner with guests.
This vegetarian loaf is made with ingredients that may surprise you! You might not imagine that Special K Cereal, Cottage Cheese, and eggs could come together to replicate a meatloaf and be so delicious! However, this combination of ingredients turned out to be so delicious that the vegetarians in your life will come back for more!
Here's What You'll Learn:
- Discover why this high-protein, meatless loaf has been a family favorite for decades.
- Learn the technique details that keep it moist and easy to slice every time.
- Get my method for making it ahead of time or freezing it for later.
- Find gluten-free, egg-free, and extra-protein ways to customize this recipe.
Jump to:
Why My Family Still Makes This Special K Loaf
I grew up eating this Special K Loaf. We were first introduced to the recipe when my mom joined the SDA Church. It is highly likely we had it at a church potluck one week and because Mom enjoyed the cottage cheese loaf, she asked for the recipe. We had this often in our home and to be quite honest with you, it was also one of my favorite recipes!
This really is a great recipe. Despite the "ugliness" of the loaf before it is actually baked. It may seem like a plain Jane type of recipe, but I promise you it is not. The flavor is completely there. I made this recipe for my children when they were growing up and it is one of the recipes they remember enjoying. And, even my meat eater dad loves this Special K Loaf recipe. That is the biggest telling factor to its deliciousness.
High Protein Vegetarian Loaf
Special K Cereal was chosen for this recipe because of its high protein content due to the fact that vegetarians are trying to keep their nutritional levels intact. This recipe has 17 grams of protein per serving. Which, for a vegetarian loaf is a good number. Cottage cheese, Special K, and eggs are all great sources of protein.
The flavor cottage cheese loaf is surprisingly "beef" like. If you mix the ingredients as instructed, the loaf bakes up into what looks like a meaty texture. If you're going for that look, bake this in a loaf pan instead of a 9x13 pan. The end result will be a thicker loaf that resembles a meatloaf even more so.
Key Ingredients
- Special K Cereal: This is what gives the loaf its texture. The flakes soak up the liquids and bind everything together in place of breadcrumbs.
- Cottage Cheese: The ingredient that gives this loaf its other name. It adds moisture and protein without much cheese flavor actually coming through.
- Broth/Seasoning Powder: This is what gives the loaf its savory, almost beef-like flavor - it's not optional if you want it to taste right. Adventist kitchens often reach for a seasoned broth powder like George Washington's Broth or McKay's Chicken-Style or Beef-Style Seasoning. Better than Bouillon vegetable base or a good quality vegetable broth will also work if that's what you have on hand.
- Walnuts: Add crunch and extra protein. Chop them fine with a nut chopper so they blend into the loaf instead of standing out in big pieces.
How to Make Cottage Cheese Loaf
Preheat your oven to 400°F. Dissolve the bouillon in hot water and pour it, along with the half and half, over the Special K cereal, then let it soak for about 10 minutes so it has time to soften. While that's soaking, saute the chopped onion and garlic in butter, then stir them into the cereal along with the chopped walnuts, whisked eggs, and cottage cheese.
Pour it into a greased 9x13 pan and bake until the top is no longer wet, about 40 minutes. Let it rest for 15 minutes before slicing.
Substitutions
- Use Wheaties or Grape-Nuts in place of Special K. I've also used Special K's higher-protein cereal for an extra boost.
- Substitute chopped pecans, cashews, or almonds in place of the walnuts.
Variations
- Gluten-free: The original Special K isn't gluten-free, but Special K Gluten Free or a gluten-free bran flake cereal works the same way in this recipe.
- Egg option: I've used liquid egg substitute (like Egg Beaters) in place of the eggs - just use the amount the carton calls for per egg. There is also a liquid egg substitute (No Egg) if you need something fully egg-free.
- Extra protein: Add shredded or chopped vegan steaks to the batter for even more protein.
- Extra cheesy: Stir in 1 cup shredded cheddar cheese to the batter before baking.
Serving Suggestions
This Cottage Cheese Loaf is a good stand-in for meatloaf night, so serve it with the same sides. A scoop of Creamy Mashed Potatoes is the classic choice, or Garlic Mashed Cauliflower if you want to cut the carbs a little. Add my Roasted Acorn Squash on the side and dinner's done.
Top Tips
Like many of the other recipe cards from our family files, there are no directions. Apparently everyone just "knew" how to transform the ingredients into a delicious dish. However, since I wanted to share this with you, I've come up with some tips to help you succeed in making this cottage cheese loaf recipe!
- Always add the liquid to the cereal first. Then begin the other preparations.
- Small curd cottage cheese works best. Large curd can be used, but for aesthetics, I prefer small curd. I don't like seeing big hunks of cottage cheese in my finished loaf!
- Dice the onions and garlic up fine. Dicing them up really fine helps bring out more flavor.
- Use a nut chopper to quickly chop the nuts you will use in this recipe.
- If using a loaf pan instead of 9x13, you will need to increase your baking time by 15 minutes. Be sure to keep an eye on the loaf. It will be considered done when it is no longer wet on top.
Common Mistakes
A few things that can throw this loaf off if you're not expecting them:
- Not letting the cereal soak long enough. That 10 minutes soak isn't optional - rush it, and the cereal doesn't fully break down, so you get a grainy texture instead of that smooth bite.
- Pulling it out of the oven too early. The top needs to look completely dry before it comes out of the oven. If there's still a wet sheen in the center, give it more time - underbaked, it falls apart when you slice it.
- Cutting into it right away. I know it's tempting, but that 15-minute rest is what lets it firm up enough to hold a clean slice.
Make It Ahead or Freeze It
This one holds up well made ahead. Mix everything the night before and keep it covered in the fridge, then bake it fresh the next day - just add a few extra minutes since it'll be going in the oven cold.
It freezes well after baking, too. Let it cool completely, wrap it tightly, and freeze it whole or in slices. Thaw overnight in the fridge and warm in a 350°F oven until heated through.
Frequently Asked Questions
Texture wise it's a little less firm. The cereal and eggs bind it into something that slices and eats a lot like meatloaf. Just without the meat. It has a savory flavor that is delicious, however it does not taste like meat.
Yes. Just add the extra bake time mentioned in the tips above. It comes out thicker and closer to a true meatloaf shape.
The top should look completely dry, not shiny or wet. If you're not sure, a few extra minutes in the oven won't hurt it.
Yes - there's no meat in it at all. The cereal, cottage cheese, and eggs give it a texture similar to meatloaf, but it's fully vegetarian.
More Vegetarian Recipes You'll Love
If you liked this Special K Loaf, here are a few more vegetarian recipes from my kitchen worth trying:
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Special K Loaf
Equipment
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Ingredients
- ½ cup butter
- ½ cup onion diced
- 3 garlic cloves minced
- 5 cups Special K Cereal
- ½ cup half and half
- 1 cup hot water
- 2 packets George Washington broth
- 4 large eggs
- 2 cups cottage cheese small curd preferred
- ¾ cup finely chopped walnuts
Instructions
- Preheat oven to 400 degrees.
- Mix together the bouillon and hot water until bouillon is dissolved.
- Pour 5 cups Special K Cereal in a large mixing bowl. Pour the half and half, and water with boullion over top of cereal. Stir to combine. Let cereal sit and soak in liquid while you move on to step 4.
- Using a nut chopper, process walnuts. Then process onions and garlic.
- Melt butter in a large skillet over medium high heat. Add onions and garlic. Simmer until onions are translucent.
- Add butter, onion, and garlic to cereal mixture. Sprinkle in chopped walnuts.
- Whisk eggs and pour over top of cereal mixture. Stir to combine well.
- Add cottage cheese to cereal mixture and stir to combine.
- Pour into a 9x13 pan that has been coated with cooking spray.
- Place in oven and bake for 35-40 minutes. Until top of Special K Loaf is no longer wet.
- Remove from oven, let cool about 15 minutes, then serve.
Kim Sandy says
this recipe turned out perfectly. I made it last weekend for a family get together. next day leftovers were even better
Roxanne says
Hi how mini packets of dry onion soup mix do you use ?
Shelby Law Ruttan says
Hi Roxanne, I don't use dry onion soup mix, as per my recipe I use a George Washington Broth Mix or a concentrated broth such as better than bouillon vegetable. I have not tested this with onion soup mix so I cannot tell you how much would work. If you do make the recipe with the soup mix, please do let me know how it goes! Thanks, Shelby
Jill says
Calls for 2 packets George Washington but what ratio Better than Bullion do you use?
Shelby Law Ruttan says
You can use 2 teaspoons of better than bouillon.
Kathy Flossman says
How long can you leave the cottage cheese loaf out after baking before you should refrigerate or freezer the leftovers?
Shelby Law Ruttan says
I highly recommend following the USDA guidelines for food that has sat out. Food should never be left out of refrigeration over 2 hours and if the temperature of the food is above 90 degrees it shouldn't be out more than an hour. I would refrigerate or freeze any leftovers as soon as the food is cool enough to do so.
Stacy says
I always loved cottage cheese loaf at potlucks growing up and I tried this recipe and it turned out so good! I used pecans and canned evaporated milk and added some oregano and nutritional yeast and a little liquid smoke and it gave it a really yummy nutty smoky flavor. I paired it with baked sweet potatoes and steamed veggies.
Marsharee Wilkens says
How do I make this ahead and freeze it? Do I mix ingredients and freeze that or do I bake it first then freeze that? Making for Christmas but have to cook a week early because a daughter is getting married this week and I have to focus on that.
Shelby Law Ruttan says
Hi Marsharee, you can make it and then freeze it in an airtight container. Then reheat thawed loaf in a 300 degree oven for 15-20 minutes. My mom used to wrap it in foil to trap the heat, you can do that or cover the pan with foil. Congrats on the wedding!
Ashley says
What are your thoughts on substituting Rice Chex for Special K cereal? My local grocery store's have completely sold out of the special K original due to the ongoing shortage. I've compared ingredients of the two cereals and both seem pretty similar. The major difference is in the texture of the cereal....but maybe it'll work out once all the recipe ingredients are combined.
Shelby Law Ruttan says
Hi Ashley, I have substituted with wheaties and cornflakes before and assume Rice Chex would work as well. Shelby
Linda says
I used Total cereal and it was wonderful!
Linda says
I've ever tried this combo but this sounds so interesting and fun!
Shelby Law Ruttan says
Thanks Linda, I know it might seem odd, but boy is it delicious! Hope you try it! Shelby
Shannon Christensen says
I am SDA and my mom has the same handwriting and hand written recipe card too! Made me laugh. Going to make this for Easter
Shelby Law Ruttan says
Hi Shannon, thanks for stopping by! I loved this loaf and mom made it often. Have a great Easter! Shelby
Ashley says
I was raised SDA and my mom is not the greatest cook but she makes a cottage cheese, nut, special K loaf that is amazing!
Shelby Law Ruttan says
Hi Ashley, thanks for stopping by, I appreciate it so much. I hope you try this recipe, we absolutely love it! Shelby
Grace says
I made it with the recipe on index card photo. It was like thick soup going into the oven. I'm still trying to get it to set up 2 hours later. I'm going to give it another 30 minutes. If it doesn't set up, we're just having sides for dinner. I'm sad. 🙁
Shelby Law Ruttan says
Hi Grace, the recipe on the index card photo did not have instructions on how to assemble the loaf, it is basically a part of the post to show my mother's hand written card, not to follow as a recipe. Did you read the recipe card at the bottom of the post? There are detailed instructions on the recipe card at the bottom of the post. Shelby
Laura says
I see the 2 cups of cottage cheese in the delightful old recipe card, but not in the newer version. Is the newer version made without cottage cheese?
Shelby Law Ruttan says
Hi Laura, you are correct! Thank you for bringing that to my attention. I will adjust my recipe card as soon as possible. Shelby
AnnaBelle AppleBaum says
I always use the grape nuts, as that is how I was taught to make it. Hadn’t thought of this in awhile, but I have all the ingredient except the nuts, so I’ll get those and make it tomorrow night. If there is any left, it makes great sandwiches the next day!
stephanie says
Nice recipe, one I will probably make again. I made it for this month's SRC. Thanks for sharing the family's collection!
Anonymous says
Hey, thanks for sharing this basic recipe. I tweeked it a little bit by using half cornflakes, and half cooked organic brown rice; added a ton of garlic; for the "margerine" I used a quarter cup olive olive oil, and drained a can of olives (the un virgin kind cuz they all had holes all the way through) run through the slicer. To garnish the top, I cut up some ripe red bell pepper, and--oh, I forgot--a sprinkle of parmesian cheeze on top before the red bells. (It will be interesting to watch the vegan's scrutinizing eyes tomorrow at church potluck)
kurt59steffen@gmail.com
Sew What-Why-When?
Tricia says
My husband grew up eating cottage cheese loaf. There are so many versions out there. Your recipe is very similar to mine! I add both dark and light GW which gives the loaf a little darker color and I use pecan meal instead of chunks of nuts. Our boys never wanted to bite into a nut so pecan meal is added to many of my vegetarian "meat" recipes. If you like this loaf, you would LOVE my vegetarian non-meat ball recipe!! I'm a new blogger. I posted my cottage cheese loaf recipe but have not YET posted the non-meatball recipe. Stay tuned. I promise you'll love them 🙂
Anonymous says
I LOVE THIS!! I grew up as a vegetarian! & I LOVE THIS!!!!
Pennsylvania personal injury lawyer says
Oh goodness I love this recipe! I've never seen it before.
pigpigscorner says
Sounds great! But My hubs won't enjoy it either. I would probably have to add in some bacon for him =P
JennDZ - The Leftover Queen says
LOL, Oleo!!! I only see that in some of my grandmother's old recipes - Butter is the new Oleo! 🙂 This sounds pretty good. I don't like cottage cheese normally, but I think it would be good in a hot dish.
Cajun Chef Ryan says
Yes, recipe cards are so interesting when reading them, especially the particular ingredients that are found only in certain areas. Similar to the George Washington Broth in this one. I agree, sometimes no directions given for preparation other than put all this together and cook!
Regards,
CCR
=:~)
Lynda says
I've never heard of this dish, but I love cottage cheese, so this must be yummy. This is a wonderful Family Recipe, Shelby-too bad Grumpy won't try it! 🙂
Erin from Long Island says
yum! I dont care what you call it, it looks good to me! I have a lentil loaf that I have made since I was 17 and I love it. If you like lentils, it is for you, I just need to come up with a more appetizing name
Donna-FFW says
I love recipes on recipe cards, something so sentimental about them! And it's true, often there are no directions on some of the older ones Ive seen, how funny.
That said it sounds like a lovely loaf, quite different and I bet very tasty!
Mags says
I would totally love this but I can see that hubby would be like your Grumpy and give it a thumbs down without even tasting it.
Bellini Valli says
My dad has always been a vegetarian as you know Shelby so I gave had plenty of delicious loaves in my lifetime.
noble pig says
What a cool recipe and hilarious about the directions. We are all so lame now needing very specific directions.
Jeanette says
I think it sounds good. I eat vegetarian about 75% of the time. Next time my husband is out of town I might try it. He, like Grumpy has to have his meat and potatoes in a visable form.
HoneyB says
LOL, Linda your so cute. Grumpy is always suspicious of anything I make that isn't meat and potatoes.
Its not really quiche like. I think of quiche being egg like and this isn't like that. The Special K is probably what takes that away from it. It is a favorite dish in the Seventh-Day Adventist community and there are many versions of it. It is also called Special K Loaf (probably more appetizing that cottage cheese loaf)
Debra Loveridge says
Hi Bhoney, the recipe you posted is min my mother's hand writing! Just curious as to who you are. Debra Loveridge
Shelby Law Ruttan says
Hi Debra, your mom's handwriting must look similar to my own mothers. The recipe card I show in this photo was written by my own mother. 🙂
Linda says
Maybe for Grumpy you should've called it "cheese casserole" 😉
Is it like a quiche without the crust?