The Meatloaf Bakery

Grocery & Market
2464 N Clark St., Chicago, IL 60614 2464 N Clark St., Chicago Directions
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85% of 211 customers recommended

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Report | 3 years ago
I didn't use my Groupon within time allowed so I paid full price. I tried 3 different items...each having only 4 ounces of meatloaf (so possibly 3 oz of meat?)...nice variety of items and all were tasty but nothing over the top to support the excessive price. Great idea but the low value will mean I won't return.
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Report | 3 years ago
It was soooo good.
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Report | 3 years ago
Far too expensive, even for an up-scale item.
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Report | 3 years ago
Loafs have to be pre-ordered 3 days in advance. Cost $35. Since no marketing materials mentioned this, I had to buy 5 separate cupcakes for $50. Are you kidding me?
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Report | 3 years ago
too pricey for a small treat... also, meatloaf was good but not spectacular. Not a good value
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Report | 3 years ago
It was surprisingly easy to park and run into the bakery. Be sure to look at their hours of operation because I was early. Thankfully, I got my meat loaves anyway.
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Report | 3 years ago
Can now order online for delivery!
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Report | 3 years ago
Parking can be tricky but it is awesome. So delicious and creative and each one comes with a sauce.
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Report | 3 years ago
the entrees are bigger and much heavier than they look, nice variety and friendly peoples!
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Report | 3 years ago
Buy them cold and heat at home Fun to order a variety and split them
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From Our Editors

The Meatloaf Bakery's chief meatloaf maker, Cynthia, serves up an innovative take on a hearty comfort-food classic. Customers on the go have their pick of eight different kinds of meatloaf shaped like cupcakes, mini loaves, pies, and layer cakes. Cynthia's signature Mother Loaf, which has been featured on the Food Network's Sugar High, puts a new spin on the classic meatloaf. It seamlessly blends a meat trio of beef, pork, and veal with ketchup and herbs and comes with a mound of yukon mashed potatoes. Diners seeking the meatloaf experience sans meat can try her gluten-free, vegetarian Yentl Lentl Loaf, which uses only lentils and brown rice blended with bell peppers and cheese. Her six other loaves incorporate everything from Alaskan salmon to wing sauce with blue cheese or even a swirl of angel-hair pasta. She likes to reimagine meatloaf using the traditional meat of other countries' cuisines, creating hybrid comfort foods without reliving that French-Fry Onion-Soup Disaster.

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The Meatloaf Bakery

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