We love neatloaf in this family and my favorite neatloaf recipe is this one using buckwheat. It’s easy and fast to make compared to other recipes, so it’s a perfect when you’re in a rush. We ate our neatloaf with rosemary roasted potatoes and large leafy green salad made with lettuce from our neighbors garden.
French Buckwheat Neatloaf
1 cup creamy buckwheat cereal such as Bob’s Red Mill
1 cup water
½ cup sun dried tomatoes
½ cup dried mushrooms, I used chanticleers
2 tsp. dried French herbs
2 tsp. salt
½ tsp. black pepper
¾ cup grated cheese
Preheat oven to F400.
Heat water and soak the sun dried tomatoes and dried mushrooms for 30-60 minutes. Place soaked mushrooms, tomatoes and the soaking water in a blender and mix for 20 seconds. Combine this with buckwheat cereal, French herbs, salt and pepper in a saucepan and bring to a boil, stirring often. Keep cooking on medium heat while stirring until it thickens. Pour batter into a greased small loaf pan. Bake for 20-30 minutes, until the loaf is solid and stiff.