Spinach-Rice Meat Loaf with Mushroom Sauce
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.
3/4 pound lean 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 sliced mushrooms
1/2 cup chopped, peeled yellow onion
1/8 teaspoon dried thyme
1/8 teaspoon dried 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.