Servings: 8

Loaf: subheading: Loaf:
1 (16 ounce) carton cottage cheese 1 (16 ounce) carton cottage cheese
4 eggs, beaten 4 eggs, beaten
1⁄4 cup vegetable oil 1⁄4 cup vegetable oil
1 (1 ounce) envelope dry onion soup mix 1 (1 ounce) envelope dry onion soup mix
1 cup finely chopped walnuts 1 cup finely chopped walnuts
1 1⁄2 - 2 1⁄2 cups corn flakes (I use Special K Whole Grain) 1 1⁄2 to 2 1⁄2 cups corn flakes (I use Special K Whole Grain)
1⁄4 cup chopped onion, saute until translucent. 1⁄4 cup chopped onion, saute until translucent.
 
Seasoning: subheading: Seasoning:
2 tsp. Dried Mustard 2 tsp. Dried Mustard
2 tsp. Paprika 2 tsp. Paprika
1 tsp. Salt 1 tsp. Salt
1 tsp. Dried thyme 1 tsp. Dried thyme
1 tsp. Dried basil 1 tsp. Dried basil
1 tsp. Black pepper 1 tsp. Black pepper
2 tsp. Garlic powder 2 tsp. Garlic powder
2 tsp. Onion powder 2 tsp. Onion powder
 
1 Aluminum Loaf Pan 1 Aluminum Loaf Pan

Preheat oven to 300 degrees F (148 degrees C).
Grease a loaf pan.
In a large bowl, combine cottage cheese, eggs, vegetable oil, soup mix, walnuts, cereal and onion.
Mix all seasoning ingredients together, then add to the cottage cheese mixture.
Spoon into prepared pan.
Bake for 90 to 100 minutes, or until firmed up.
Let the 'roast' rest for 5 to 10 minutes; turn out onto serving platter.

Parchment Paper can be used for easier cleanup/removal from the pan.  Parchment Paper can be used for easier cleanup/removal from the pan.