RECIPE: CHEF DOREEN PREI’S GERMAN- INSPIRED MEATLOAF:
Alberta Pork proudly presented Chef Doreen Prei for the final weekend package of Jasper Park Lodge’s 25th anniversary of Christmas in November. Chef Prei kept everyone entertained as she served up an action-packed session packed with recipes, tips and tricks to cooking pork, and even let audience members use a blow torch to sear the bocconcini mozzarella on the charcuterie plate.
Chef Prei shared her grandmother’s recipe for pork meatloaf, that when sliced reveals a pattern of hard boiled eggs. This recipe used Valbella knackwurst which gives the dish a wonderful texture; however, Chef Prei said this can easily be substituted with bacon or Ukrainian kielbasa sausage. Keep it simple and use what ingredients you have available!
German- Inspired meatloaf:
Recipe courtesy of Chef Doreen Prei, Edmonton Petroleum Club
This is just like the meatloaf that my grandmother made when I was growing up in Germany.
1.5 kilo or 3.3 pounds ground pork
3 shallot chopped
3 garlic clove – minced
3 knackwurst (chopped)
5 tsp of parsley chopped
9 green onions (chopped)
5 – 6 minute boiled eggs, peeled
- Sauté chopped knackwurst at medium heat until golden brown. Let cool. Preheat oven to 350 F.
- Mix ground pork, knackwurst, shallots, garlic, mustard, parsley and green onions with the raw eggs. Season with salt and pepper
- Using a loaf pan or a deep rectangle baking dish, layer 2-3 cm of pork mixture along the bottom of the pan. Line the pork with the boiled eggs (each slice of meatloaf should have a nice slice of egg in the middle), and cover pork mixture over top to cover eggs.
- Cook at 350 Fahrenheit for 30-45 or until an instant-read thermometer inserted in the center should read 160 degrees. Let rest 10 minutes before slicing.