Cottage cheese meat-muffins result

While the recipe was cooking, my apartment smelled of onion soup dip.  Not really a bad smell, but very pervasive.

Well, here is the picture of them out of the oven.  I originally took them out at 40 minutes but did not know if it was cooked.  Using the toothpick test, it did not come out clean, so I decided another 5 minutes of cooking was in order.  The original recipe called for a 5-10 minute rest prior to "slicing."  When 10 minutes passed, I removed a few of the muffins and cut one open.

In spite of the non-stick cooking spray, the muffins were stuck to the side of the pan and difficult to remove intact.

On cutting one open, it does have quite the meaty appearance.  Since part of the idea behind this cookbook is to create meat-muffins, I had to see if they could be eating by hand.  The muffins had a very loose texture.  After one bite, one of them crumbled out of my hand.  Regarding taste, I would have thought all the onion would have permeated the dish; it did not.  There was a creaminess, if creaminess can be a taste, from the cottage cheese and a recognizable but subtle walnut note; but the onion, mostly in the form of the onion soup mix, was only present as an aftertaste.  Take it from a dedicated carnivore, this is not a satisfactory replacement for meatloaf.

So, how would I change it to make it more palatable?  Don't know yet.  I'm going to have to wait for cottage cheese to go on sale again.

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©2014 Karl Arthur Haefner