Meat casserole in bacon with mushrooms

It's so delicious, you can't even imagine ...

Ingredients

• minced meat (pork and beef)
• 500 g
• champignons
• 250-300 g
• bacon (sliced)
• 200 g
• mozzarella cheese
• 100 g
• tomatoes (sun-dried in oil)
• 100 g
• cheese (grated)
• 100 g
• crackers (ground)
• 3-4 tbsp
• onion
• 1-2 pcs.
• vegetable oil (for frying)
• ground black pepper
• taste
• salt
• taste
• Provencal herbs
• taste

Directions

1. Fry chopped onions and mushrooms in oil, season with salt, pepper and stir. Pour ground crackers into the minced meat with onions, add grated cheese, pepper, salt, season with Provencal herbs, mix everything well into a homogeneous mass. Grind sun-dried tomatoes, cut mozzarella into cubes.
2. Spread the bacon slices on the bottom of the mold, the ends hanging over the edges of the mold. Put a third of the minced meat on it, tamp it a little, put mozzarella with sun-dried tomatoes on top, lightly press down with a spoon, again - a layer of minced meat, cover with a mixture of mushrooms and onions. Finish with the rest of the minced meat, cover with the dangling portion of the bacon slices. Cover the meat casserole dish in bacon with mushrooms with foil, send to the oven at 200 degrees for an hour.
3. Carefully remove the foil and brown the top of the casserole.
4. Serve hot with any side dish.