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Protein Packed Meatloaf



– 1 tablespoon California butter – 1/2 cup onion, finely chopped – 1/2 cup green pepper, finely chopped – 1/2 cup beef broth, divided – 1 cup mushrooms, finely chopped – 2 small cloves garlic, minced – 1/4 cup ketchup, divided – 1/2 cup California cottage cheese – 1/2 cup cooked red or white quinoa, cooled to room temp. – 1 pound lean ground beef – 1/2 teaspoon salt – 1/4 teaspoon pepper – 1/2 cup quinoa flakes or panko bread crumbs
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Serves 4-6, with leftovers

Preheat oven to 350°F. Line a 12” X18” sheet tray with parchment paper or foil.

Add butter, onion, and green pepper to a 10” skillet over medium-high heat.

Cook until onions take on some color and peppers soften, approx. 3-5 minutes.

Deglaze pan with 1/4 cup of the beef broth scraping up any browned bits on the bottom of the pan.

Add mushrooms and garlic, cook another 2-3 minutes until most of the liquid is absorbed.

Turn off heat, let vegetables cool to room temperature.

Combine the remaining beef broth, 2 tablespoons of ketchup, cottage cheese, and cooked quinoa in a large bowl. Mix well.

Add cooled vegetables, toss, then add ground beef, salt and pepper.

Work mixture together with your hands.

Add quinoa flakes or panko, continue working the mixture with your hands until the meat holds together well and is still moist.

Put meat onto sheet tray and shape into a loaf shape approx. 8” x 4”.

Spread remaining ketchup over top and sides of meatloaf.

Bake approx. 30-35 or until it registers 160 degrees on a meat thermometer.

Remove from oven, let meat rest for 10 minutes before slicing.

Great leftover for sandwiches.

Recipe provided by the California Milk Advisory Board.