4 eggs
2 tbsp. salad oil
1 med-sized onion, diced
3 med-sized celery stalks, diced
1-1/2 lbs. ground pork
1 c. (2 slices) fresh rye bread crumbs
1/3 c. water
2 tbsp. minces parsley
1/2 tsp. salt
Chili sauce

1. Hard-cook 3 eggs; remove shells and set eggs aside.

2. Meanwhile, in 10-inch skillet over medium heat, in hot salad oil, cook celery and onion until tender, stirring occasionally.

3. In large bowl, mix celery mixture, ground pork, bread crumbs, water, parsley, salt, 2 tablespoons chili sauce, and remaining egg.

4. In 12 x 8 inch baking pan, for 1/2 of pork mixture into 8 x 4 inch rectangle. Arrange hard-cooked eggs in lengthwise row on top, top with remaining pork mixture and shape into an 8 x 4 inch oval loaf, pressing firmly. Brush top and side of loaf with 1 tablespoon chili sauce. Bake loaf in 350 degree oven 1-1/2 hours.

5. To serve, place pork loaf on warm platter, brush with 1 tablespoon chili sauce.