Meatloaf with basil, mushrooms and bacon

Preheat the oven to 180 ° C.

Put the dried mushrooms in a bowl and pour over the boiling water. Leave for 15 minutes.

Meanwhile, wash the leek and cut it fine. Slice the garlic.

Heat a frying pan without oil or butter and bake the bacon strips in 5 min.

Mix the mince in a bowl with the leek, garlic, pepper and salt.

Cut the crusts of the bread. Put the milk in a deep plate and soak the bread for 2 minutes in the milk.

Take the bacon out of the pan with a slotted spoon and add to the minced meat. Squeeze the bread and mix through the mince.

Fry the mushroom mixture for 5 minutes on medium heat in the remaining shortening.

Meanwhile let the dried mushrooms drain, but catch the moisture. Slice the soaked mushrooms and mix through the minced meat.

Add the moisture to the mushrooms in the pan and cook for 5 minutes on a high heat.

Meanwhile cut the basil leaves fine. Remove the pan from the heat and mix in the basil.

Grease the cake mold and baking dish.

Spoon half of the minced meat mixture into the cake tin, divide the mushrooms over it and cover with the rest of the minced meat.

Bake for about 45 minutes in the middle of the oven until golden brown and done. Put the tomatoes in the baking dish, put the last 10 minutes of the oven time next to the meatloaf and grid.

Let the meatloaf rest for 5 minutes in the mold and then pour the fat out of the mold.

Serve the meatloaf on a flat dish and put the roasted to it. Bon appétit! .