Recipe - Normandy-Style Meat Loaf

Vegetable cooking spray
One half teaspoon Anise seed
1 cup Onion; finely chopped
One half cup Port wine **OR** other sweet
red wine
One half cup Prunes; pitted and chopped
1 tablespoon Dijon mustard
Three fourths teaspoon Salt
One fourth teaspoon Pepper
2 ounce Pumpernickel bread slices;
torn
1 One half pound Lean ground pork

Preheat oven to 375F.

Coat a small saucepan with cooking spray, and place over medium heat until
hot. Add anise seeds; sauté 1 minute. Add onion; sauté 3 minutes or until
tender. Add wine and prunes; bring to a boil. cook 3 minutes, stirring
occasionally.

Combine prune mixture, mustard, salt, pepper and bread in a large bowl;
toss well to moisten bread. Let mixture cool slightly.

Crumble pork over prune mixture and stir just until blended. Pack pork
mixture into a 9 x 4inch loaf pan coated with cooking spray. Bake for 1
hour or until meat loaf reaches 160F. Let stand in pan 10 minutes. Remove
from pan, cut into 16 slices.

NOTES : I made several changes because I didn't have the ingredients called
for. Here are my substitutions. It called for: I used: Anise seed Fennel
seed Pumpernickel Dry Italian bread I had some lean pork loin strips
normally used for stirfry, and ground them in the Cuisinart. The loaf was
a bit crumbly. Next time I'll include an egg, or EggBeaters.
Recipe by: Cooking Light Annual Recipes 1997

Posted to TNT Recipes Digest by Judi Moseley judi@moseleygroup.com on Apr
7, 1998