Cottage Cheese Meatloaf (Protein Meal Prep)
This cottage cheese meatloaf is one of my favorite ground beef meal prep recipes with one slice giving you 28g of protein thanks to lean ground beef, eggs, and cottage cheese. It only takes 10 minutes of hands-on prep, and it does not dry out in the fridge the way most ground beef meal prep recipes do.
The cottage cheese melts into the ground beef as the loaf bakes and leaves the inside soft and moist through baking, chilling and reheating, so you get a meatloaf that still tastes good on day four. No glaze, no saucy topping, just well seasoned ground beef made with pantry staples that works with almost anything (serving ideas are below).
I often make this meatloaf on a Sunday, store it whole, and slice it as needed throughout the week or I slice it all up and the whole loaf goes in the freezer. Perfect for on-demand protein for the week.
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Cottage Cheese Meatloaf
Ingredients
- 2 eggs whisked
- 1 cup cottage cheese
- 1 cup panko breadcrumbs
- 1 large onion finely chopped or grated
- 2 lb ground beef lean 85/15 or 90/10
- 1 tsp ground garlic or 2-3 fresh cloves
- 1 tbsp Worcestershire Sauce or soy sauce
- 1 tbsp tomato sauce or tomato paste
- 1 tbsp Dijon mustard
- 1 tsp dried thyme or 1 tbsp fresh thyme, finely chopped
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Preheat oven to 350F (180C). Line a loaf tin with baking paper or grease it with some olive oil.
- In a large bowl, whisk the eggs. Add the cottage cheese, panko breadcrumbs, and finely diced onion. Mix to combine. Add the remaining ingredients including the ground beef.2 eggs, 1 cup cottage cheese, 1 large onion, 1 cup panko breadcrumbs
- Mix well using your hands or a large spoon – but your hands are best here. Form the mixture into a smooth loaf shape.2 lb ground beef, 1 tsp ground garlic, 1 tbsp Worcestershire Sauce, 1 tbsp tomato sauce, 1 tbsp Dijon mustard, 1 tsp dried thyme, 1 tsp salt, 1/2 tsp black pepper
- Transfer the meatloaf into the lined loaf tin and bake it for 1 hr 10 min or until the internal temperature measures 160°F / 71°C in the centre. Don't overbake the loaf or it will be dry!
- Remove the meatloaf from the oven and drain any excess fat. Let it stand for 15 minutes before slicing for the juices to settle and redistribute.
- If you're meal prepping this meatloaf as a protein for the week, let it cool completely and store it in an airtight container in the fridge for up to 4 days. Alternatively, slice it up and store it in the freezer for up to 3 months.
Notes
Nutrition
Ingredients and substitutions
- Ground beef. Use lean ground beef, around 85/15. With cottage cheese in the mix you do not need extra fat for moisture, and leaner beef keeps the protein per slice high and the pan less greasy.
- Cottage cheese. Full-fat or low-fat both work. Do not drain it, the liquid keeps the loaf moist. If you strongly prefer a smoother loaf, blend it in a blender first.
- Panko breadcrumbs. Panko is lighter than standard dried breadcrumbs and keeps the loaf from turning dense. Regular breadcrumbs work, but I recommend using 3/4 cup instead of 1 cup. For a gluten-free version, swap in gluten-free panko or rolled oats.
- Eggs: Two whisked eggs bind everything together. Do not skip them or the loaf will crumble when you slice it.
- Onion. Chop it finely or grate it so it softens fully during the bake. Large pieces stay crunchy and make the slices fall apart.
- Worcestershire sauce, Dijon mustard and tomato sauce: This trio is where the savoury flavor comes from. You can use tamari or soy sauce instead of Worcestershire. For a no sugar loaf, use tomato paste instead of sauce.
- Seasoning: Dried thyme adds a lot of flavor but you can use a dried oregano or an Italian herb blend as well. Garlic powder distributes more evenly through raw mince than fresh garlic does but you can substitute it with 2-3 fresh minced cloves.
Serving ideas
Serve this protein-packed meatloaf the traditional way, warm from the oven, alongside mashed potatoes and green beans. Roast potatoes, buttered peas, glazed carrots and a tray of roasted root vegetables make delicious sides too.
If you’re meal-prepping a loaf, here are 5 easy ways to serve it throughout the week:
1. Salad: Cube a cold slice add them onto greens with cherry tomatoes, cucumber and a sharp vinaigrette. The meatloaf is savoury enough to carry a plain salad, and this is the fastest way to turn one slice into a quick protein-packed lunch.
2. Bowl: Build a meatloaf bowl with rice, quinoa or roasted potatoes, some vegetables and sauce or dip such as my cottage cheese tzatziki on top.
3. Meatloaf melt: Lay a slice of meatloaf in between buttered sourdough, add shredded cheddar or mozzarella, and grill until the cheese bubbles. A smear of Dijon or harissa paste for extra flavor.
4. Sandwich: Cut the cold loaf as thin as possible and layer it into a sandwich with mustard, pickles and crisp lettuce. Thin slices make it feel like deli meat!
5. Wrap: Make a quick meatlaof wrap, similar to my meatball wrap with a tortilla with salad, kraut and a spoonful of lemon yogurt sauce or butter bean hummus. Perfect for on the go!
