• Preheat oven to 400°F (200°C). Place a large baking sheet in the oven to preheat — this helps cook the bottom of the pastry and prevent sogginess.

Make the panade (breadcrumbs and milk)

• In a small bowl, combine the breadcrumbs and milk (this is called a panade). Let soak while you prepare the meat.
• In a separate large bowl, combine the beef, sausage, onion, sage, rosemary, nutmeg, tomato paste, egg, soaked breadcrumbs, salt, and pepper. Use a fork to mix gently - avoid overworking the meat or it can become gummy.
• Lay a large piece of parchment paper. With slightly wet hands, shape the meat mixture into a round log, roughly 10 inches long by 5 inches wide (25 x 13 cm). Use the parchment to help roll and shape evenly. Refrigerate the meatloaf while you prepare the puff pastry.

Prepare the puff pastry:

• Roll out the puff pastry on a second piece of parchment paper. Place the wrapped meatloaf on top to check the size, and roll the pastry as needed so it will fully encase the meatloaf.

Add cranberry sauce (optional)

• Brush a thin layer of smooth cranberry sauce over the meatloaf. Brush the edges of the pastry with beaten egg.

Wrap the Wellington:

• Remove the paper from the meatloaf. Using the parchment paper, roll the pastry over the meatloaf so the seam is underneath. Fold the ends and tuck under. It doesn’t need to be perfect — focus on a tight seal. Brush the entire pastry with the remaining egg wash. Use any leftover dough to make decorative leaves (optional).

Transfer to baking sheet:

• Carefully lift the wrapped meatloaf with the parchment onto the preheated baking sheet. Keeping the loaf on the parchment so it doesn’t stick.
• Bake for about 1 hour, or until the pastry is golden brown and a meat thermometer reads 165°F (74°C) in the center.
• Let the Wellington rest for 10–15 minutes before slicing.
• Read more tips for success in the text above the recipe.