Digital Series
Published January 15, 2019

Craft an Angel-Inspired Meat Loaf Wellington with Eat the Universe

Your host Justin Warner whips up a treat to celebrate Marvel's 80th anniversary!

Say there, young buck! Tune your set to a new installment of Marvel's Eat the Universe!

In this nifty minisode, your host, the chef Justin Warner creates an elegant Meat Loaf Wellington inspired by one of the earliest Marvel heroes, Angel (AKA Thomas Halloway) in loving celebration of Marvel’s 80th Anniversary.

Angel first dropped into the fray in MARVEL COMICS #1, which premiered in 1939—a real swell time in which beautiful meat loaves could be found on nearly every dinner table across the goodly U.S. of A. 

Watch the video above, then read through the recipe below to make it inside your very own abode, chum!

Angel-Inspired Meat Loaf Wellington


  • 3 eggs, divided
  • 1 pound ground chuck
  • 1 pound ground pork
  • ½ cup plain breadcrumbs
  • 1 yellow onion, minced
  • 2 cloves garlic, minced
  • 1 teaspoon kosher salt
  • 1 tablespoon water
  • 1 sheet puff pastry, halved
  • ½ cup all-purpose flour
  • Chopped chives, to garnish


  • Preheat the oven to 350 degrees F.
  • In a large bowl, lightly beat 2 of the eggs. Add the ground chuck, ground pork, breadcrumbs, onion, garlic, and salt. Using hands, fold together until incorporated. Transfer to a loaf pan and bake until just cooked through, about 1 hour. Let cool at room temperature, then transfer to the refrigerator until completely chilled.
  • Increase the oven temperature to 425 degrees F.
  • In a small bowl, combine the remaining egg with the water.
  • Roll each piece of puff pastry to approximately 11-by-7 inches, using the flour to dust the board and rolling pin, if necessary. Line a small baking sheet with a silicone baking mat or parchment paper. Wrap the meatloaf by placing the first piece of puff pastry on the baking sheet, followed by the chilled meatloaf, then the second piece of puff pastry. Trim the edges of the puff pastry, if necessary. Crimp the edges of the puff pastry to fully enclose, then liberally coat the edges and top with egg wash. Using a sharp knife, cut several slits in the top of the wrapped meatloaf to allow steam to escape.
  • Bake until puffed and golden brown, about 30 minutes.
  • Garnish with chives and serve warm.

Watch more Eat the Universe right here!