Alanna Sapwell's Meatloaf Wellington

Meatloaf

1. Cut bread into chunks, soak in warm water, then squeeze out excess. Finely dice onions, gherkins, and parsley. Sauté onions in butter until lightly browned.

2. Combine all ingredients, season well, and mix thoroughly.

3. Shape into a log, wrap tightly, and steam at 100°C for 30 minutes to set. Chill completely.
   
   

Mushroom Duxelles

1. Finely chop mushrooms and cook in a wide pan with oil and a pinch of salt. Once liquid is absorbed, add shallots and thyme. Cook down until dry. Deglaze with whisky if using, then cool.

Crepes

1. In a bowl, combine dry ingredients. In a separate bowl, whisk together eggs, milk, and beer.
   
2. Gradually whisk wet into dry to form a smooth, thin batter.
   
   
3. Blitz a small portion of batter with herbs, then mix back in. Strain and rest for 1 hour.
   
   
4. Cook crepes in a lightly oiled non-stick pan over medium heat. Flip once set. Each crepe takes about 2 minutes.
   
   

To Assemble

1. Brush the chilled meatloaf generously with dijon.
   
   
2. Lay out crepes to form a sheet. Layer with blanched kale, then mushroom duxelles.
   
   
3. Place meatloaf on top and roll tightly.
   
   
4. Wrap in puff pastry and bake at 170°C for 40 minutes or until golden.