Buckwheat is a classic of Russian cuisine "buckwheat - our nurse". And buckwheat porridge with meat is a favorite of classic lovers of hearty dishes. Offer the recipe is very tasty meat loaf with the amazing taste of buckwheat porridge. It turns out delicious and satisfying, the joy of all! Thank you for the recipe Elena Kovacs.
|Cooking time 85 minutes||Number of servings 6|
To prepare the filling. Buckwheat boil according to the instructions on the package.
Mushrooms clean and cut into plates.
Cut into rings white parts of the leeks.
In a pan, heat olive oil. Fry the mushrooms and add the leeks. Fry a few minutes until the onion has softened. Then season with salt and pepper. Remove from the heat.
Connect buckwheat and mushrooms. Mix well
Slice the green part of the leeks.
Onion peel and cut into small dice.
Bacon cut into small pieces.
In the pan, where roasted mushrooms, pour olive oil. Fry the bacon, the green part of the leeks and the onions.
Fried mixture add to the mince. Mix well.
To drive in the mass of the egg. Season with salt and pepper, add the thyme leaves and knead well minced.
Baking dish cake pan to cover with parchment paper (I used paper wet). Stuffing divided into two parts. The most part put into a form, forming the sides. Then spread cheese stuffing, lightly tamping. The sides of beef will be lifted up.
Top buckwheat filling, spread rest of stuffing. They close the entire surface of the connecting region. To send the form in a preheated oven (180 degrees). Bake for 40 minutes until Golden brown. Ready bread remove from the oven. Let slightly cool and release from molds.