Bresc BV

Meat loaf with Beemster garlic, cheese, boiled smoked bacon and Zaans mustard


  • 500 g mince (half beef, half pork)
  • 150 g boiled smoked bacon, sliced
  • 100g Beemster cheese, chunks
  • 80 g Zaans mustard
  • 75 g Bresc BBQ marinade honey & thyme
  • 70 g Bresc freshly chopped onion
  • 50 g Bresc Beemster garlic puree
  • 15 g panko
  • 10 g olive oil
  • 5 g Bresc red chilli puree
  • 6 radishes
  • 1 egg
  • salt and pepper
  • cress

Preparation method

Heat the olive oil and fry the onion and garlic. Mix the mince with 50 g of the BBQ marinade, the egg, garlic puree, panko, onion, mustard and red chilli puree until it is a homogeneous mixture. Mix the chunks of cheese into the mix and season with salt and pepper. Line a baking tin with bacon, making sure the slices overlap a little in the middle and hang over the edge of the tin. Fill it with the mince dough and fold the overlapping slices of bacon inwards over it. Bake the meat loaf at 180 ℃ for 55 minutes. Take it out of the oven after 45 minutes, spread the remaining BBQ marinade on it and bake for another 10 minutes. Remove it from the oven and allow to cool for 10 minutes. Slice the meat loaf into slices. Garnish with the cress and radish.