Employee Profiles
and Recipes

Branden Wyryha


Branden Wyryha

“Having the ability to drive impact in the world of research, and holding a rewarding career with my alma mater, has been a primary highlight of my experience at Prairie Research Kitchen.”


Branden serves as a connector between Prairie Research Kitchen and RRC Polytech’s Life Sciences Department, where he previously worked as an educational assistant.

He graduated from RRC Polytech’s Chemical and Bioscience Technology co-op program in 2014 and later obtained his BSc from the University of Winnipeg. He came to PRK after more than five years working in government and commercial laboratories, where he gained valuable experience in laboratory equipment, safety, and research.

The meatloaf recipe he shares here is a favourite, and frequently requested, dinner choice at home.

FUN FACT: Branden has been building terrariums for various species of carnivorous plants as a hobby since the start of the COVID-19 pandemic. He also competes in dog sports with his two dogs: Molly, a 6-year-old beagle/terrier mix, and Maverick, a 4-year-old European beagle.


Source: The Barefoot Contessa

2 tbspgood olive oil
2 cups Spanish onion (1 large), chopped
1 1/2 cupscelery (2 stalks), small-diced
1 lbground beef
1 lbground veal
1 lbground pork
1 tbspfresh flat-leaf parsley, chopped
1 tbsp fresh thyme leaves, chopped
1 tbsp fresh chives, chopped
extra-large eggs, lightly beaten
2/3 cupwhole milk
2 tbspkosher salt
1 tbsp black pepper, freshly ground
2 1/2 cupspanko crumbs

Garlic Sauce

3/4 cupgood olive oil
10 clovesgarlic, peeled
 2 cupschicken stock, preferably homemade
3 tbspunsalted butter, at room temperature

Kosher salt and freshly ground black pepper

  1. Preheat the oven to 350°F.
  2. Heat the olive oil in a large (12-inch) sauté pan over medium heat. Add the onion and celery and cook for 5-7 minutes, stirring occasionally, until the onion is translucent but not browned. Set aside to cool slightly.
  3. Place the beef, veal, pork, parsley, thyme, chives, eggs, milk, salt, and pepper in a large mixing bowl. Put the panko in a food processor fitted with a steel blade and process until the panko is finely ground. Add the onion mixture and the panko to the meat mixture. With clean hands, gently toss the mixture together, making sure it’s combined but not compacted.
  4. Place a piece of parchment paper on a sheet pan. Pat the meat into a flat rectangle and then press the sides in until it forms a cylinder down the middle of the pan (this will ensure no air pockets). Bake for 40-50 minutes, until a thermometer inserted in the middle reads 155-160°F. Remove from the oven and allow to rest for 10 minutes. Slice and serve hot with the garlic sauce.

Garlic Sauce

  1. Combine the oil and garlic in a small saucepan and bring to a boil. Lower the heat and simmer for 10-15 minutes, until lightly browned. Be careful not to burn the garlic or it will taste bitter. Remove the garlic from the oil and set aside (I save the oil for vinaigrettes).
  2. Combine the chicken stock, butter, and cooked garlic in a medium saucepan and bring to a boil. Lower the heat and cook at a full boil for 35-40 minutes, until slightly thickened. Mash the garlic with a fork, whisk in 1/2 tsp salt and 1/4 tsp pepper, and taste for seasonings. Spoon the warm sauce over the meatloaf.