Friday, July 4, 2014

Classic Adventist Vegetarian "Meatloaf" Recipe

In our last episode, we talked about foods that are a part of Seventh-Day Adventist culture. Most Adventist families have a variation of this vegetarian meatloaf-like recipe. Some people call it cottage cheese loaf or roast. It is a classic SDA comfort food.

If you're an Adventist or former Adventist, is your family's recipe vastly different from Ami's? What's your favorite version? If you were not raised Adventist, does this sound super gross to you? If you try this, we'd love to hear your reactions and see your results!

Ami's Special K Loaf

1 quart small curd cottage cheese
1 can vegetable broth
6 eggs
1 cup pecan meal (I like pecan meal for 3/4 c. then chopped pecans for 1/4 c.)
1 chopped onion
~ 5 cups Special K (many grocery chains have a store brand rice flake cereal that's a lot cheaper)
seasoning salt or McKay's seasoning
garlic powder or crushed garlic

This is definitely a recipe you can tweak and fine tune to your taste, which is perfect for me since I am not a precise cook. I don't think I've ever measured the cereal, seasoning salt, or garlic powder in this recipe. I trust you all to know what's a reasonable amount of salt and garlic for your taste buds and blood pressure. You want enough cereal to make the mixture somewhat solid but still loose. I'd say I typically use 2/3-3/4 of a medium-sized box of cereal. If you use less, the loaf will be softer and more moist. If you use more, it will be a little on the dry side. Again, follow your preference. Everyone does this their own way and everyone believes their mom's version to be the best (except me; I'm a narcissist, and I think mine is the best).

Mix all the ingredients in a large bowl. I don't crush up the cereal, but you can if you want a finer texture. Pour the mixture into a greased 9X13" baking pan and bake at 350-375 degrees for about an hour or until a nice brown crust forms. This is the best part of the Special K loaf, and if your family is like mine, you will fight over the corner pieces. The middle will stay fairly moist and soft, about the consistency of firm scrambled eggs.