Normandy-style meat loaf

Yield: 8 Servings

Measure Ingredient
\N \N Vegetable cooking spray
½ teaspoon Anise seed
1 cup Onion; finely chopped
½ cup Port wine **OR** other sweet red wine
½ cup Prunes; pitted and chopped
1 tablespoon Dijon mustard
¾ teaspoon Salt
¼ teaspoon Pepper
2 ounces Pumpernickel bread slices; torn
1½ pounds 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 4-inch 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 stir-fry, 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@...> on Apr 7, 1998

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