Special K Roast

Special K Roast is one of those recipes that everyone makes just a little bit differently than anyone else.  I have at least three different recipes for the same roast and if I hunted through my books and papers I'd probably come up with another three or four.  The ingredients that remain the same are Special K cereal, cottage cheese, onions, eggs and nuts and even those are not "written in stone".   I've made this using Rice Krispies and even corn flakes, walnuts, pecans, almonds and one time I even used peanuts.   Some recipes have copious amounts of butter and onion soup mix, which I find makes the roast much too salty and greasy, but someone likes it that way or else the recipe wouldn't be around.  The seasonings range from George Washington Broth to seasoning salt to dissolved bouillon cubes to dry onion soup mix--almost anything with a salt base will do.  Some recipes call for soy sauce and others don't. And don't forget the low-fat versions using egg whites or even tofu.  The variations seem to be limitless.  But, whatever way it's made, everyone seems to like this vegetarian version of a meat loaf. 

This roast is delicious served hot with mashed potatoes, gravy and vegetables but it is as equally good served cold on a traditional Newfoundland "cold plate" of a variety of potato salads, lettuce, tomato and coleslaw, etc. (A vegetarian "cold plate" is actually non-traditional but the other stuff on the plate would be traditional.)   I particularly like left-over roast in a sandwich with a few sweet or dill pickle slices and a smear of mayonnaise.   And this roast is a favourite with my meat-eating friends and relatives who often ask if I have this made when they come to visit. 

I usually make half a roast for Don and myself as an 8- or 9-inch panful is plenty for the two of us for at least two meals and possibly a sandwich or two.   But if there's company coming or I'm taking it to a potluck or buffet meal I make the full recipe. 

Special K Roast
6 - 8 cups Special K cereal (or Rice Krispies)
2 containers cottage cheese (about 4 cups)
½ -1 cup ground pecans* or walnuts
1 onion, diced and sauteed in 2 tablespoons oil
1 tablespoon onion soup mix or vegetarian chicken or beef seasoning
2 tablespoons soy sauce
6 eggs

Mix all ingredients well and place in greased 9x13-inch baking dish.  Bake at 325ºF  for about 45-50 minutes.  Watch very carefully near the end of baking so that roast does not burn.  If necessary turn oven down to 300 degrees the last 10 minutes.

To make small roast just half all ingredients and place in 8x8 or 9x9-inch dish.

* Pecans are especially good in this roast.

When making this roast make sure you use the original Special K. 
I don't think freeze dried red berries would be very good in this dish.

 A 500 gram container of cottage cheese is about 2 cups.

I like pecans the best in this roast.  I use the food processor to grind them fairly fine.  You can also buy ground pecan meal at the grocery store.

 Soy sauce and onion soup mix provide the salt in the roast.  

 All the ingredients in the bowl.

 Stir, stir, stir, and everything is mixed and ready for the pan.

Everything is in a well greased or sprayed dish.  
Bake at 325 degrees 45-50 minutes.
Serve this roast hot with mashed potatoes and vegetables 
cold with a traditional Newfoundland "cold plate".


  1. What else is on that tasty looking cold plate?! to the left of the mustard salad?

  2. The change in the Special K recipe. How has the affected the results?

    1. I find the cereal somewhat sweeter but overall not a lot of difference. Rice Krispies work nicely if the Special K isn't what you like.


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