Meatloaf cupcakes aren’t just for April Fool’s Day anymore. Chicago’s Meatloaf Bakery serves them up every day of the week, along with bite-sized loafies (so cute!) and full-sized meatloaves. Cynthia, aka The Chief Mealoaf Maker, had been experimenting in meatloaf for years when she asked herself the question, “Who said meatloaf always had to be baked as a‚ well, as a loaf?” At that point, she found herself free to make her meatloaves are pretty as she wanted them to be. And really, what’s better looking than a cupcake?
Along with the novel design improvements come delicious looking recipes. Some are what you’d expect in a high-quality meatloaf recipe while others are more novel. The Mother Loaf (left) is on the more traditional side: beef, pork and veal with Yukon Gold smashed potatoes for frosting.
The Omega-3 (see above) is a little more inventive: wild-caught Alaskan Salmon is paired with wasabi mashed potatoes and lemon-dill yoghurt sauce. My personal favorite is the Yentl Lentl, which is as you might expect, vegetarian and gluten free.
Cupcake-shaped comfort food and a menu with something for everyone …makes me wish I lived in Chicago.