Yield
8 servings (serving size: 2 slices)

How to Make It

Step 1

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.

Step 2

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

Step 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 375° for 1 hour or until meat loaf registers 160°. Let meat loaf stand in pan 10 minutes.

Step 4

Remove meat loaf from pan; cut loaf into 16 slices.

Step 5

Sandwich suggestion: Serve leftover meat loaf slices on pumpernickel bread with herbed mayonnaise and lettuce.

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