Preheat oven to 375°. Coat a small saucepan with cooking spray, and place over medium heat until hot. Add aniseeds; 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 mixture into a 9 x 4-inch loaf pan coated with cooking spray. Bake at 375° for 1 hour or until meat loaf registers 160°. Let meat loaf stand in pan 10 minutes.
Remove meat loaf from pan; cut loaf into 16 slices.
Sandwich suggestion: Serve leftover meat loaf slices on pumpernickel bread with herbed mayonnaise and lettuce.