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    Home » Savoury bake recipes

    By Emily Leary. Last updated Apr 29, 2022. Green links are Amazon links. As an Amazon Associate I earn from qualifying purchases.

    Special K roast

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    This amazing savoury Special K roast is made with some surprising ingredients, but it all comes together in a beautiful vegetarian meat loaf that really hits the spot in terms of flavour and texture.

    Side on shot of the special k roast on a white plate served with peas and roast potatoes.

    The first time I made this Special K roast back in 2012, the vegetarians in the family agreed it was the first time they felt like they were having a proper Sunday lunch.

    And if you're not a fan of nut roast, this could be just the solution to your veggie roast woes!

    The made dry ingredient in this meat-free loaf is, of course, Special K rice-based cereal, crushed and combined with chopped walnuts for crunch and bouillon powder and sage and onion stuffing mix for flavour and seasoning.

    You'll then add cottage cheese, melted butter and eggs to bind everything together and ensure it bakes into a perfectly sliceable loaf. Yum!

    Sliced special k roast on a marble blue chopping board.

    This Special K roast is great served warm with roast veg and gravy, but it's also delicious cold the next day, as my mum and I discovered when we kept going back for more over lunch.

    I can't thank Mary aka Keynko enough for sending the original recipe over. Here's what she had to say way back in 2012:

    This recipe was given to me by the mum of my dearest friend @wobblymouse - they were brought up vegetarian from childhood, whilst I converted as a teenager. When my mum was stuck as to what to feed me for a Sunday roast, this was the life saver for all concerned! I still make it regularly and serve it as a Sunday veggie roast - reminds of happy teenage Sunday dinners with BFF as carefree teenagers - now we're boring middle aged women and don't get to have dinner together nearly often enough - so it's from both of us!!

    I should add, I've made a few small tweaks over the years. The main change is replacing onion soup mix (hard to source in UK supermarkets) with bouillon and stuffing mix, which gives a lovely Sunday dinner flavour.

    Here's the full recipe for Special K roast.

    Ingredients

    • 240 g (3¼ cup) Special K or any rice-based cereal flakes
    • 60 g (½ cup) walnuts finely chopped
    • 1 tbsp bouillon powder
    • 85 g (⅔ cup) sage and onion stuffing mix
    • 6 medium free-range eggs beaten
    • 350 g (1½ cup) cottage cheese
    • 80 g (5 tbsp) salted butter melted

    Equipment

    • Weighing scales
    • Measuring spoons
    • Large mixing bowl
    • Wooden spoon
    • 1 lb (450ml) nonstick loaf tin
    • Parchment/baking paper

    Instructions

    Preheat the oven to 180C (160C fan / 320F).

    Grease and line a 1lb loaf tin (you can use a cake tin if you prefer).

    Overhead shot of a lined loaf tin.

    First, you'll need to crush the Special K to a rough crumb.

    You can do this with your hands in a bowl, or you can place the cereal in a ziplock bag and bash with a rolling pin. Don't overdo it - if you end up with a powder, your final roast will be dense.

    Add the crushed Special K to a bowl with the walnuts, boullion powder and stuffing mix.

    Overhead shot of some of the dry ingredients required to make the special k loaf in a bowl.

    Stir through.

    Overhead shot of some of the dry ingredients to make the special k roast mixed together.

    Add cottage cheese and the melted butter.

    Overhead shot of some of the ingredients required to make the special k loaf together in a clear bowl.

    Mix together.

    Overhead shot of some of the ingredients required to make the special k loaf mixed together in a clear bowl.

    Add the eggs.

    Overhead shot of some of the ingredients required to make the special k loaf together in a clear bowl with six eggs on top prior to mixing in.

    Stir into the mix thoroughly, ensuring the egg is well distributed.

    Overhead shot of some of the ingredients required to make the special k loaf together in a clear bowl.

    Transfer the mix to your prepared tin.

    Overhead shot of the special k roast in a lined loaf tin before going in the oven.

    Cover the top of the loaf tin with foil and bake for 30 minutes.

    Overhead shot of the loaf tin overed with foil before going in the oven.

    Remove the foil and bake for a further 45 minutes. 

    Overhead shot of the special k loaf inside a loaf tin having been in the oven.

    Turn out on to a serving board and slice to serve.

    Side on shot of the special k loaf having been removed from the loaf tin and placed onto a blue marble chopping board.

    Easy, right? This Special K roast must be tried!

    Side on shot of the special k loaf served on a plate with roast potatoes and peas.

    Print this Special K roast recipe

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    4.7 from 3 votes

    Special K Roast Recipe

    This amazing savoury Special K roast is made with some surprising ingredients, but it all comes together in a beautiful vegetarian meat loaf that really hits the spot in terms of flavour and texture.
    Prep Time15 minutes mins
    Cook Time1 hour hr 15 minutes mins
    Total Time1 hour hr 30 minutes mins
    Course: savoury bakes and one-pot meals
    Cuisine: British
    Diet: Vegetarian
    Servings: 10 slices
    Author: Emily Leary

    Ingredients

    • 240 g (3¼ cup) Special K or any rice-based cereal flakes
    • 60 g (½ cup) walnuts finely chopped
    • 1 tbsp bouillon powder
    • 85 g (⅔ cup) sage and onion stuffing mix
    • 6 medium free-range eggs beaten
    • 350 g (1½ cup) cottage cheese
    • 80 g (5 tbsp) salted butter melted

    Equipment

    • Weighing scales
    • Measuring spoons
    • Large mixing bowl
    • Wooden spoon
    • 1 lb (450ml) nonstick loaf tin
    • Parchment/baking paper

    Instructions

    • Preheat the oven to 180C (160C fan / 320F).
    • Grease and line a 1lb loaf tin (you can use a cake tin if you prefer).
    • First, you'll need to crush the Special K to a rough crumb. You can do this with your hands in a bowl, or you can place the cereal in a ziplock bag and bash with a rolling pin. Don't overdo it - if you end up with a powder, your final roast will be dense.
    • Add the crushed Special K to a bowl with the walnuts, boullion powder and stuffing mix. Stir through.
    • Add cottage cheese and the melted butter and mix together.
    • Finally, add the eggs and stir into the mix thoroughly, ensuring the egg is well distributed.
    • Transfer the mix to your prepared tin.
    • Cover the top of the loaf tin with foil and bake for 30 minutes.
    • Remove the foil and bake for a further 45 minutes.
    • Turn out on to a serving board and slice to serve.

    Video

    Notes

    The meatloaf is great on its own, but it's also amazing drenched in vegetarian gravy or a simple tomato sauce.

    Nutrition

    Calories: 290kcal | Carbohydrates: 28g | Protein: 12g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 121mg | Sodium: 454mg | Potassium: 199mg | Fiber: 4g | Sugar: 2g | Vitamin A: 393IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 2mg
    * Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.
    Tried this recipe?Snap a pic and tag @amummytoo on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!

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      4.67 from 3 votes (3 ratings without comment)

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    1. Amanda @gidders1 says

      February 17, 2013 at 8:38 pm

      This is very intriguing Emily! Such an unusual mix of ingredients, its definitely one to give a go of.

      Reply
    2. The Brick Castle says

      February 15, 2013 at 9:51 am

      That looks absolutely delicious, I can't believe it has so few ingredients and is so simple. We have 4 veggies in my house so it's definitely something I'll be trying at some point. Thank you :)

      Reply
    3. HELEN says

      February 14, 2013 at 8:20 pm

      ooh I love this! I think I could fool my family into thinking this is meat !

      Reply
    4. Mary says

      February 14, 2013 at 10:42 am

      It looks so tasty! Haven't made it for a while - guess what we're having for Sunday dinner!!!!

      Thanks for choosing me and so glad you liked it!

      Reply
    5. Midlife Singlemum says

      February 14, 2013 at 6:54 am

      Looks great. You are so right about the quest for texture.

      Reply

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