There are even baguettes, used to make a sandwich with relleno negro, the well-known Yucatecan specialty of turkey, meatloaf, hardboiled egg and the striking-looking (it's glossy black), decidedly burnt-tasting, and frequently delicious charred chili paste called recado para chilmole.
The savory, loosely knit meatloaf adds salami, prosciutto, eggs, pine nuts and pecorino cheese to the usual mix.
Locals know to ask about off the menu specials like the Laredo Burger (8 oz. of sirloin with avocado and chipotle sauce), the Down and Dirty (meatloaf made with Cheetos, fried eggs, and tomato marmalade) and the soup of the day, which, on the day I had lunch, was Tiger Peach (chilled peach soup sweetened with honey and caramelized onions and spiced up with hot chilies).
I also decided against adding egg and breadcrumbs, meatloaf staples, to my mix.
There's a smoked red sausage inspired by the red sausages of northern China; Singaporean candied pork (a sweet, salty, charred bacon); smoked curried duck (similar to the stuff you'll find in Saigon); and Vietnamese meatloaf — similar to the baked egg found at some Vietnamese restaurants).
Eggs bind ingredients in meatloaf and crab cakes.
The solution was something familiar to the home meatloaf maker: seal the mix with eggs and panko crumbs.
Here, ricotta takes the place of bread crumbs and/or eggs, and makes the meatloaf super moist.
The meatloaf sandwich ($10), embellished with a fried egg and hash browns, is a very good meatloaf sandwich, no more.
They prepared inexpensive breakfasts of eggs and toast and dinners of meatloaf and spaghetti for people who could not face another night of tuna carpaccio.
