Meatloaf Worthy of the Files

DEAR SOS: I am beside myself. When I went to locate your cottage cheese meatloaf recipe in my file, it was gone. Please help.

BETTY DELAMATEN

Corona del Mar

DEAR BETTY: Not to worry, it’s still in our files. Be sure not to pack the meat mixture into the loaf pan or the loaf will come out dense after baking.

Send requests to Culinary SOS, Food Section, Los Angeles Times, 202 W. 1st St., Los Angeles, CA 90012 or e-mail to: cindy.dorn@latimes.com. Please include your last name and city of residence for publication. Include restaurant address when requesting recipes from restaurants.

Knudsen’s Cottage Cheese Meatloaf

Active Work Time: 20 minutes * Total Preparation Time: 1 1/2 hours

1 egg

1 pound lean ground beef

1/2 cup cottage cheese

1/2 onion, minced

1/2 cup cracker crumbs

1/4 cup minced celery

1/4 cup minced green bell pepper

2 tablespoons toasted sesame seeds

1/2 clove garlic, crushed

1 tablespoon Worcestershire sauce

1/2 teaspoon salt

1/4 teaspoon dried basil

1/2 teaspoon pepper

1/4 cup ketchup

2 teaspoons brown sugar

2 teaspoons prepared mustard

Heat the oven to 350 degrees.

Beat the egg lightly in a large bowl. Crumble the beef and add to the bowl, along with the cottage cheese, onion, cracker crumbs, celery, green pepper, sesame seeds, garlic, Worcestershire sauce, salt, basil and pepper. Toss lightly with your hands to mix; do not overmix. Shape the loaf and place in a (9x5-inch) loaf pan.

Combine the ketchup, brown sugar and mustard. Spread over the loaf.

Bake the meatloaf until the internal temperature reaches 160 degrees on a meat thermometer and the loaf pulls away from the sides of the pan, about 1 hour. Let stand 10 minutes before slicing.

4 to 6 servings. Each of 6 servings: 227 calories; 568 mg sodium; 80 mg cholesterol; 11 grams fat; 4 grams saturated fat; 13 grams carbohydrates; 17 grams protein; 1.11 grams fiber.