Normandy-Style Meat Loaf

Ingredients

• 1 tablespoon dijon mustard 
• 1.5 pounds ground pork lean
• 1 cup onion finely chopped
• 0.3 teaspoon pepper 
• 0.5 cup port sweet
• 0.5 cup prune- cut to pieces pitted chopped
• 2 ounce pumpernickel bread 
• 0.8 teaspoon salt 
• 0.5 teaspoon aniseeds 
• 0.5 teaspoon aniseeds 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• loaf pan

Directions

1. Preheat oven to 37
2. Coat a small saucepan with cooking spray, and place over medium heat until hot.
3. Add aniseeds; saut 1 minute.
4. Add onion; saut 3 minutes or until tender.
5. Add wine and prunes; bring to a boil. Cook 3 minutes, stirring occasionally.
6. Combine prune mixture, mustard, salt, pepper, and bread in a large bowl; toss well to moisten bread.
7. Let mixture cool slightly.
8. Crumble pork over prune mixture, and stir just until blended. Pack mixture into a 9 x 4-inch loaf pan coated with cooking spray.
9. Bake at 375 for 1 hour or until meat loaf registers 16
10. Let meat loaf stand in pan 10 minutes.
11. Remove meat loaf from pan; cut loaf into 16 slices.
12. Serve leftover meat loaf slices on pumpernickel bread with herbed mayonnaise and lettuce.