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Spinach and rice share the stage with ground
beef in this meat loaf variation that's dressed with a creamy
mushroom sauce. Serve this hearty dish hot or cold, for lunch
or supper, or in terrific sandwiches on equally hearty bread.
Spinach-Rice
Meat Loaf with Mushroom Sauce
- 3/4 pound ground beef
1 (10-ounce) package frozen chopped spinach, defrosted and squeezed
dry
1/2 cup chopped yellow onion
1/2 cup cooked rice
2 cloves garlic, peeled, chopped
2 teaspoons prepared mustard
1/2 teaspoon dried thyme
1/2 teaspoon crushed dried rosemary
1/2 teaspoon ground black pepper
2 cups beef broth
1 1/2 cups (1/4 pound) sliced mushrooms
1/2 cup chopped, peeled yellow onion
1/8 teaspoon dried thyme
1/8 teaspoon rosemary
1 tablespoon tomato paste
2 tablespoons cornstarch
2 tablespoons water
- Preheat oven to 375°F
(175°C). Lightly coat a 9-inch loaf pan with vegetable cooking
spray; set aside.
- For Meat Loaf: Combine
ground beef, spinach, onion, rice, garlic, mustard, thyme, rosemary
and pepper in a large mixing bowl; combine ingredients well.
- Place mixture into pan;
bake uncovered for 45 minutes or until browned. Cool; remove
loaf from pan to a plate; drain. Cover loaf; keep warm. Prepare
mushroom sauce and serve over meat loaf.
- Sauce: Combine beef broth,
mushrooms, onion, thyme, rosemary and tomato paste in a medium
saucepan. Bring to a boil, reduce heat. Simmer for 30 minutes.
- Meanwhile combine cornstarch
with water in a cup; mix well. Add cornstarch mixture to saucepan;
cook, stirring periodically for 2 to 3 minutes or until thick.
Serve sauce in a gravy boat or ladle over each serving of meat
loaf.
Makes 6 servings.
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