February 21, 2007
Now if there’s one thing mankind has worked hard to perfect, it’s the meat log. For centuries, this food source has been a staple in the diet of millions. In all it’s various forms, it’s greatness lies in it’s taste and most importantly, it’s ability to be eaten by hand without utensils. Some would argue (convincingly) that the meat log pre-dates utensils.
My own experience with the meat log goes back a long way as you might imagine. Hot dogs, sausages, salami, pepperoni and all their bastard children (i.e., the Slim Jim) were early components of every lunch I ate. As I grew and ventured into the world, I discovered the burrito. For years, the burrito was a compulsion. I fondly remember scouring Chicago for an entire summer on a two-fold mission: discover (and eat) the largest burrito in Chicago; and to ask each shop owner if his (or her) burrito was the best in town.
(For those who care: The biggest burrito was about the size of a deflated basketball and it wasn’t as tasty as some of the thousand others we tasted. Regarding the shop owners: It seems that a nimble neon sign salesman had sold every burrito shop in Chicago the same exact sign bearing the words, “Best Burrito In Town” in gleaming red leading us to question each shop owner. We actually found one who admitted, despite the sign, that his burrito was not the best in town.)
And so it’s with joy that I want to tell you about my latest discovery: the meatloaf wrap. That’s right. A savvy entrepreneur has combined the delicious ingredients of a complete meatloaf dinner (or meatloaf sandwich, if you prefer) into log form.
Now while you space out with that thought, picture adding bacon and hot peppers into the mix.
Yeah, that’s drool on your keyboard. Happened to me the first time I read the menu. Here’s the ingredient list of my favorite variety for all you chefs at home:
- Hot Peppers
- Melted Cheddar Cheese
- Wrapped in a tortilla
(And for those on a diet, there are turkey versions available.)