Normandy Style Pork and Prunes Meat Loaf

Normandy Style Pork and Prunes Meat Loaf

In the region of France known as Normandy, meat is often paired with fruit - in this meat loaf, its pork and prunes. The port wine adds more sweetness to the dish, which is further complemented by the sweet liquorice flavour of aniseeds. Because there's no guarantee that packaged ground pork comes from a lean cut, you might want to ask your butcher to grind a piece from the loin. Served with potatoes and asparagus spears, this meat loaf makes an elegant entrée for guests.


Pork and Prunes Meat Loaf


  • Vegetable cooking spray
  • 1/2 teaspoon aniseeds
  • 1 cup finely chopped onion 
  • 1/2 cup port or other sweet red wine
  • 1/2 cup chopped pitted prunes
  • 1 tablespoon Dijon mustard
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 (1-ounce) slices pumpernickel bread, torn into small pieces
  • 1 1/2 pounds lean ground pork


  • 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.

Normandy Style Pork and Prunes Meat Loaf
Tested by Ada Barnett in the kitchen of Jeanne d’Moore (Moora, WA)

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