Clemente Jacques

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Clemente Jacques

Meat Pie and Bacon

Name: Meat Pie and Bacon
Prep time: 70 min
Cook time: 70 min
Yield: 6
Cuisine: Inglesa
Ingredients: 1/2 cups ketchup, Clemente Jacques ®; 1/4 kilos bacon; 1/2 onions; 2 cups mashed potatoes; 1/2 kilos ground beef; 1 egg; salt, and pepper; 1 bunch parsley, chopped; 2 cloves garlic; 3 tablespoons ground bread; corn syrup

1h 10 mins

Low

4.5714285714286

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Clemente Jacques

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Meatloaf is par excellence one of the most practical, delicious and delicious dishes that exist. Delight your family over the weekend with this homemade recipe.

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Ingredients

6 portions

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Preparation

Place the ground meat in a bowl, break the egg, and gradually add the ground bread. Integra with a wooden shovel or with your hands.

Chop finely onion and garlic cloves.

Wash and disinfect the parsley, finely chop. Add the vegetables to the bowl with meat.

Add ½ cup Catsup Clemente Jacques ®, salt and pepper to taste and a little more bread crumbs.

Cut the bacon into small squares. Cook it in a pan without oil, do not let it get cold only when it starts to look golden but is still soft.

Grease a mold and place a layer of the meat mixture, followed by a bit of bacon.

Cover with the mashed potatoes and repeat the process, meat, bacon and mashed potatoes.

Finish with a layer of puree and place the remaining bacon on top.

Make a frosting with 4 tablespoons of Catsup Clemente Jacques ® and 4 tablespoons of corn syrup. Stir well and varnish with this mixture 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 the first 30 minutes and the rest cook uncovered.