Normandy-Style Meat Loaf

• Vegetable cooking spray
• 1/2 teaspoon aniseeds
• 1 cup finely chopped onion
• 1/2 cup port or other sweet red wine
• 1/2 cup chopped pitted prunes
• 1 tablespoon Dijon mustard
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 (1-ounce) slices pumpernickel bread, torn into small pieces
• 1 1/2 pounds lean ground pork

1. Preheat oven to 375u0b0. Coat a small saucepan with cooking spray, and place over medium heat until hot. Add aniseeds; saute 1 minute. Add onion; saute 3 minutes or until tender. Add wine and prunes; bring to a boil. Cook 3 minutes, stirring occasionally.
2. Combine prune mixture, mustard, salt, pepper, and bread in a large bowl; toss well to moisten bread. Let mixture cool slightly.
3. Crumble pork over prune mixture, and stir just until blended. Pack mixture into a 9 x 4-inch loaf pan coated with cooking spray. Bake at 375u0b0 for 1 hour or until meat loaf registers 160u0b0. Let meat loaf stand in pan 10 minutes.
4. Remove meat loaf from pan; cut loaf into 16 slices.
5. Sandwich suggestion: Serve leftover meat loaf slices on pumpernickel bread with herbed mayonnaise and lettuce.

vegetable cooking spray, aniseeds, onion, port, prunes, mustard, salt, pepper, bread, lean ground pork

Taken from www.myrecipes.com/recipe/normandy-style-meat-loaf (may not work)