Place the ground meat in a bowl, break the egg, and gradually add the bread crumbs. Mix with a wooden spatula or with your hands.
Chop the onion and garlic cloves very finely.
Wash and sanitize the parsley, then chop it finely. Add the vegetables to the bowl with the meat.
Add ½ cup of Catsup Clemente Jacques ®, salt and pepper to taste, and a little more bread crumbs.
Cut the bacon into small cubes. Cook it in a pan without oil, allowing it to brown but not fully crisp.
Grease a mold and place a layer of the meat mixture, followed by some bacon.
Cover with mashed potatoes and repeat the process: meat, bacon, and mash.
Finish with a layer of mash and place the remaining bacon on top.
Make a glaze with 4 tablespoons of Catsup Clemente Jacques ® and 4 tablespoons of corn syrup. Mix well and brush this mixture over the final layer of the meatloaf.
Bake for 60 minutes at 180°C or until the meat is well cooked but not dry. You can cover with aluminum foil for the first 30 minutes and then cook uncovered for the rest.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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