Preparation time is 20minutes
Cook time is 30minutes
Total time is 50minutes
Serve is for 4 people
Unable to load
Difficulty level: 3 out of 4
12 Ingredients
Number of servings
4
- 1/2 cup sage and onion stuffing mix
- 2 cup milk
- 2 cup salt-reduced chicken stock
- 200grams cherry tomatoes
- 1/3 cup cranberry sauce
- 1 cup polenta
- 1tablespoons lemon juice
- 1/2 cup kale, blanched, chopped
- 500grams pork and veal mince
- 2tablespoons olive oil
- green beans, steamed (to serve)
- 4 slice prosciutto, halved
Method
Step 1 of 6
Combine stuffing mix and 1/2 cup of hot water in a large heatproof bowl. Stir until all liquid is absorbed. Add mince and mix well to combine. Shape into eight equal patties and wrap each with a slice of prosciutto.
Step 2 of 6
Heat 1 tbs of oil in a large non-stick frying pan on medium heat. Cook patties for 6 minutes on each side, or until completely cooked through.
Step 3 of 6
Meanwhile, to make the polenta, pour milk and stock into a saucepan and bring to the boil over high heat. Gradually whisk in polenta. Reduce heat to medium and cook for 10-15 minutes, stirring constantly, until thick. Remove from heat.
Step 4 of 6
Remove patties from pan and keep warm. Add cranberry sauce to pan and cook for 1 minute, stirring, until melted. Stir in lemon juice and season.
Step 5 of 6
Heat remaining oil in a pan over medium heat. Add tomatoes, kale and 2 tbs water. Cover and cook for 2 minutes or until softened.
Step 6 of 6
Serve meatloaf patties on a bed of polenta and spoon over sauce. Accompany with vegetables.
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.