Photo Credits: TheMeatloafBakery.com
I know you are reading the title of this post and thinking that I've officially lost my mind and may need to hire an editor. No, dear foodies, that is not a typo. In my delightful neighborhood of Lincoln Park there is a bakery that is taking meatloaf to the next level by creating "cupcakes" or "meatcakes" as I like to call them.
The Meatloaf Bakery (MLB) is located at the end of my street and has been gaining attention since it opened. Coupled with the idea that meatloaf is delicious and definitely does not have to be in loaf form, owner and founder Cynthia created these delectable treats to resemble something we all love - dessert!
After passing by the store front many times, I finally committed to giving the MLB a try. Upon walking in I am greeted by two members of the charming staff who were heating up samples - talk about timing! They are patient with me as I ask a million questions about each individual meatloaf, and help to guide me towards the loaf that was right for me. Currently they offer
8 varieties:
- The Mother Loaf - beef, pork and veal mixed with herbs and seasonings then topped with their Yukon Smashers and served with demi-glaze on the side
- Herb Turkey Loaf - lean ground turkey mixed with spices, garlic, red pepper and herbs, sprinkled with parmesan and topped with herbed bread dressing and cranberry sauce on the side
- A Wing and A Prayer Loaf - ground chicken mixed with hot sauce, bleu cheese and celery make this a one stop wing shop. Topped with bleu cheese and served with ranch dressing
- Loaf-A-Roma - beef and Italian sausage combined with mozzarella cheese, sun dried tomatoes, basil and splash of red wine topped with angel hair pasta
- Omega-3 Loaf - Alaskan salmon mixed with lemon, dill and parsley topped with wasabi mashed potatoes and served with lemon-dill yogurt.
- No Buns About It Burger Loaf - beef, bacon, cheddar, onions, mustard, ketchup, pickles, topped with cheesy taters and served with special sauce
- El Loafo Del Fuego - ground pork mixed with chorizo, green olives, almonds, garlic and a touch of sherry, topped with garlic spuds and served with a sherry mushroom sauce
- Yentil Lentil Loaf - lentils with brown rice, with veggies and cheese. Topped with bell peppers and served with cous cous.
While all of them looked delicious, I had to focus and order just one. I opted for the Herb Turkey loaf, because, yeah, I like Thanksgiving and I like it more than once a year. The kind staff packed up my purchase and I even got a free drink (free drinks on Tuesdays!) and I raced home to re-heat my "meatcake."
The MLB provides reheating instructions with two different routes - the microwave or the oven. Ah, yes, the classic struggle between patience and hunger. I was so hungry, but I knew that the oven would offer a more delicious treat. So I decided to ride it out and let my meatloaf warm in the oven at 350 degrees for 20 minutes.
When the buzzer finally went off, I removed my beautiful meatcake from it's tray, set the table and then tried to figure out where I would start. I didn't want to dive right in because I would knock the dressing off the top, but I was hungry and this was war, patience was losing. So yes, I took my fork cut through the dressing straight through the meat, then assembled a fork full, dipped in cranberry sauce and then sighed. Ah, sweet, sweet, Thanksgiving. I have missed you.
This meatloaf was not only juicy (and were talking ground turkey here!), but the dressing was the perfect blend of herbs and had a nice crust on the top from the oven. The sauce was sweet but not overbearing.
I have no idea what came over me next, but let me put it this way - I'm glad I live alone. Before I knew it my fork was on a rampage shoveling this masterpiece into my mouth and I didn't try to stop it. Ten minutes later I looked at my clean plate and was proud of what I accomplished (maybe a little ashamed too, I mean, you would think I had never seen food before).
Either way, this is
my new favorite local shop. Friendly staff, innovative entrees, and most importantly fabulous food. This is a great place for a quick meal or to take people in from out of town to show a different side of Chicago.
Vote for the MLB on Time Out Chicago's Eat Out Awards! They definitely deserve to win Best Specialty Shop. Click
here to vote!
The Meatloaf Bakery
2464 N. Clark Street
Chicago, IL 60614
After the first round of appetizers, or bar snacks as they call them, we decided that we just aren't ready for the main courses and would like to sample a couple more things. That's right appetizers round two. This time we decided to go with the pretzel crusted smelt with mustard hollandaise and the raviolo with ricotta, egg yolk and brown butter. I have never had smelt before and when the server informed us that you are suppose to eat this tiny fish whole, even I was a little nervous. One bite in and all anxiety was gone. It was the most bizarre and delicious combination I have had in a while. Obviously pretzels and mustard go together, but this little fish really took everything up a notch. It's a really interesting pairing and if you have never had smelt, I would suggest it. The ravilo with egg yolk, was good, not great, but definitely good. The pasta was a little too thick for me and overall it was a little rich after everything we had just eaten. I know that my heart rate officially slowed with every bite. 
Moderately full and ready for the next round, our entrees of chicken with mustard spatzle and crunchy salad (pictured top) and head on prawns a la plancha, anchovy butter and tarragon appeared just in time. I ordered the chicken which is unusual for me, but I just thought that everything had been so good, I imagine the chicken would be no different and I was correct. The chicken was perfectly moist, the spatzle was so different I found myself eating that more than the chicken. Spatzle is a type of egg noodle that is commonly found in German cuisine (thanks wikipedia...) and offered a unique texture and flavor to the dish. Jef ordered the chicken as well and actually thought that the whole roaster that I make was better (aw), but I am awesome so this is no surprise. My dad ordered the pawns and inhaled them before I could try so I can't say with certainty that they were good, but he really left me not evidence that they shouldn't be.
