LINCOLN PARK — Three French hens, two turtle doves and a meatloaf tree from the bakery.
That should be the official anthem of Clark Street this week, as The Meatloaf Bakery celebrates the holidays with a "12 Days of Meatloaf" celebration.
Chief Meatloaf Maker Cynthia Kallile has whipped up 12 special recipes with loafs crafted from ingredients such as Alaskan salmon, turkey and chorizo.
The holiday cupcakes are shaped like holiday ornaments, Christmas trees and candy canes.
Paul Biasco says there's only a few days left:
"That is the beauty of meatloaf. Meatloaf is just so creative to me," Kallile said. "Every time I eat something at a restaurant I think to myself, 'Can I turn this into a meatloaf?' and usually I am able to."
Friday marks the ninth day of the celebration with a "Loaf-A-Roma" with mozzarella cheese, sun-dried tomatoes, basil and red wine mixed with beef and Italian sausage.
"If it's a flavor profile I like, I am able to create something that is a meatloaf version of it," Kallile said. "Frankly, it's the most fun part of what we do."
This is the first year the meat bakery, which opened in 2008, is celebrating the 12 Days of Meatloaf.
The Meatloaf Bakery, 2464 N. Clark St., will be open through Monday to celebrate.
Some highlights of the celebration so far have been the ornament-shaped Omega-3 Loaf with Alaskan salmon flavored with lemon, parsley and dill topped with wasabi-mashed potatoes, and the Christmas tree-shaped The Mother Loaf, a mix of beef, pork and veal topped with mashed potatoes.
"You are getting the entree plus the side dish all in one," Kallile said.
The shop is offering up its own version of cake pops Saturday — meatloaf bites on a stick.
"I tend to really want to make it just delicious," Kallile said.
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