Made in muffin tins, these mini meat-loaves are great to have on hand, especially if you live alone or are the only vegetarian in the household. They can be individually wrapped and refrigerated or frozen. They then can be reheated on any busy night for a quick and delicious main course.
Makes 8 mini-loaves.
Ingredients:
- 1/4 c butter or margarine
- 1 c onion?, chopped
- 1 c celery?, chopped
- 1 clove garlic, minced
- 1 jalapeno pepper, seeded and minced
- 1 tsp Italian seasoning
- 2 Tbsp soy sauce
- 3 eggs, lightly beaten
- 1 1/2 c Low Fat Cottage Cheese
- 4 c Special K cereal
- 1/4 c Parmesan cheese, shredded
Directions:
- Preheat oven to 350 degrees F. Generously butter 8 muffin tins.
- In a large skillet over medium low heat, melt butter or margarine and sauté onions and celery for 3 minutes. Add garlic, jalapeno, and Italian seasoning. Saute another minute.
- Place soy sauce, eggs, cottage cheese, cereal, and Parmesan cheese in a large bowl. Add sautéed vegetables and stir well. Allow to stand about 5 minutes until cereal is somewhat soggy.
- Spoon loosely into muffin cups, mounding high. Do not pack. Bake 30 minutes, or until firm and browned.
- Allow to cool 15 minutes before removing from tins.