Instructions: Preheat oven to 375F.

Coat a small saucepan with cooking spray, and place over medium heat until hot. Add anise seeds; saute 1 minute. Add onion; saute 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 didnt 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 Ill include an egg, or EggBeaters.

NOTES : Oh, my! I had the most scrumptious meat loaf for dinner. This is

*definitely* a keeper. It combines all the wonderfulness of comfort food, lowfat and ease of preparation. I made a couple of changes because I didnt have precisely the ingredients called for; theyre in the Notes section. Man, this was FINE stuff!!

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