Ingredients:

• Meatloaf Mixture:

  • 1 kg beef mince (5% fat)

  • 150g bread, preferably white sourdough, torn into small pieces

  • 1 tbsp Worcestershire sauce

  • 2 tbsp brown sugar

  • 1.5 tbsp Dijon mustard

  • 2 tsp dried parsley

  • 1 tsp paprika

  • 2 tsp garlic granules

  • 2 beef oxo- crumbled

  • 2 tsp freshly ground black pepper

  • 2 tsp flaky salt

  • 1 egg

  • 250ml double cream

• Onion Duxelles:

  • 3 onions, finely diced

  • 2 tbsp olive oil & 1 tbsp butter

  • 1 tsp dried thyme

• Pancakes:

  • 2 eggs

  • 140g plain flour

  • 225ml milk

  • Pinch of salt

• Extras:

  • 8-10 slices of Parma ham

  • 1 or 2 ready-rolled puff pastry sheets (2 if making a lattice, 1 if lightly scoring)

  • 2 eggs, beaten (for egg wash)

  • Thyme flowers or dried parsley, to finish

Method:

• 1. Prepare the Meatloaf Mixture:

  1. In a large mixing bowl, combine all the ingredients from the beef mince down to the double cream. Crumble the beef Oxo’s and mix with the woustershire sauce to dissolve then add. Use gloves to mix thoroughly, ensuring the bread is broken down and evenly distributed.

  2. Shape the mixture into a log, similar to the traditional shape of a beef fillet. Wrap it in cling film and refrigerate for at least 30 minutes to firm up.

  2. Bake the Meatloaf:

  1. Preheat your oven to 180°C (350°F).

  2. Place the meatloaf on a lined baking tray and bake for 55 minutes to 1 hour, or until the internal temperature reaches 65°C (150°F).

  3. Remove from the oven and let it cool slightly.

  3. Make the Onion Duxelles:

  1. Heat the olive oil and butter in a large frying pan over medium heat. Add the finely diced onions and dried thyme.

  2. Sweat down the onions until they are softened, then continue to cook until they caramelize and turn golden brown. Ensure all the liquid has evaporated. This step can take 15-20 minutes.

  3. Remove from the heat. Add 1/3 of the caramelized onions to the meatloaf mixture and mix in. Transfer the remaining 2/3 of the onions to a bowl and refrigerate; this will serve as the "duxelles" layer for the Wellington.

  4. Make the Pancakes:

  1. In a bowl, whisk together the eggs, flour, milk, and a pinch of salt until smooth and free of lumps.

  2. Heat a non-stick pan over medium heat and cook thin pancakes (crepe-like). You should have 3-4 pancakes, enough to wrap around the meatloaf. Allow them to cool on a plate.

  5. Assemble the Wellington:

  1. Lay a piece of cling film on your work surface. Arrange the pancakes slightly overlapping on the cling film, forming a rectangle- sprinkle with black pepper.

  2. Arrange the slices of Parma ham on top of the pancakes, slightly overlapping.

  3. Spread the remaining caramelized onion mixture evenly over the Parma ham.

  4. Place the baked and slightly cooled meatloaf log on top of the onions. Use the cling film to help wrap the ham, onions, and pancakes tightly around the meatloaf. Twist the ends of the cling film to secure and refrigerate for another 30 minutes.

  6. Wrap in Puff Pastry:

  1. Preheat your oven to 200°C (400°F).

  2. Roll out the puff pastry on a lightly floured surface. If using two sheets, slightly overlap them and press to seal.

  3. Unwrap the meatloaf from the cling film and place it in the center of the pastry. Fold the pastry over the meatloaf, tucking the edges underneath to form a tight seal. Use a bit of water to seal the edges if needed.

  4. Brush the entire pastry with the beaten egg. If you’re feeling creative, lightly score the top with a knife to create a pattern or cut a lattice from a second sheet of pastry and lay it on top.

  5. Brush again with egg wash, then sprinkle with thyme flowers or dried parsley.

  7. Final Bake:

  1. Place the assembled Wellington on a baking tray lined with parchment paper.

  2. Bake in the preheated oven at 200°C (400°F) for about 20 minutes, or until the pastry is golden brown and crisp.

  3. Let the Wellington rest for 5-10 minutes before slicing and serving.