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1
Fry the slices of bacon until crisp and then put them aside (put them in a paper towel if you want to loose some of the fat).
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2
If you're using whole cloves, add them now and let them fry for a bit.
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3
Cut the onions and pepper (pieces should be approximately 1-2cm by a few mm) and start frying them over low to moderate heat in the pan used for frying the bacon.
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4
Add the ground cloves (if you're using whole cloves they should already be in the pan).
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5
Cut the zucchini (pieces should be no more than about 1cm in any dimension) and garlic (very fine, but don't use a garlic press) and add them to the onions and pepper (it could be a good idea to cut the zucchini earlier, sprinkle it with salt and let it sweat for about half an hour).
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6
Turn up the heat a bit and continue frying until the onion and pepper is soft (the zucchini should not become mushy).
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7
Add the minced meat, bacon, molasses and worcester sauce and continue frying over moderate heat.
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8
In the mean time, cut the tomato (small pieces) and bacon.
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9
Adjust seasoning if desired (you should be able to taste the worcester sauce, and the mixture should be only slightly sweet).
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10
Once the minced meat is a greyish brown, add the tomato and bread (in small pieces).
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11
Prepare a greased oven-proof dish, preheat the oven to 175C and let the mixture simmer until most of the liquid has evaporated (the mixture should still be moist).
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12
Pour/spoon all of the mixture into the oven-proof dish, cover it with cheese and bake it at 175C for about 20 minutes (or until the cheese is a golden brown).
