I was looking for a recipe to use up a large container of cottage cheese that had gone untouched in the fridge for several weeks. It was starting to go sour, which meant that nobody in the house was going to eat it as is (we are picky about our dairy, as one should be). Since these days I have very little free time to spare, I was looking for the least fussy way to avoid wasting the cheese.
Most of the recipes I came across were for New York-style cheesecakes, but I wasn’t interested in a dessert. This also ruled out most of the scones, muffins, and other cakes, which had the added drawback of only requiring a cup or so of cottage cheese — and I had three cups to use up!
Enter the “Cottage Cheese Roast.” I will refrain from talking too much about it, but I will say that: it requires next to no prep time; the raw mix looks disgusting; and the final product tastes amazing. Make sure your walnuts are very finely chopped, meaning you should use a food processor to pulse them into crumbs if you have access to one, and it will be nearly impossible to tell it from a standard American meatloaf — especially if you glaze it with ketchup or an equivalent.
This recipe would be a good way to use up odds and ends of vegetables. Also, if you happen to have oatmeal, other unsweetened cereals, or an excess of breadcrumbs around, you could sub them in for the cornflakes.