Spinach And Rice Loaf With Mushroom Sauce
|Lean ground beef||3⁄4 Pound|
|Yellow onion||1 Medium, chopped|
|Cooked rice||1⁄2 Cup (8 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Frozen chopped spinach||5 Ounce, thawed and drained (Half 10 Ounce Package)|
|Dijon mustard/Spicy brown mustard||2 Teaspoon|
|Dried thyme||1⁄2 Teaspoon, crumbled|
|Rosemary||1⁄2 Teaspoon, crumbled|
|Black pepper||1⁄4 Teaspoon|
|Non-stick cooking spray||2 Tablespoon|
|Dry red wine||1 Cup (16 tbs)|
|Yellow onion||1⁄2 Medium, chopped|
|Mushrooms||1⁄4 Pound, sliced|
|Dried thyme||1⁄8 Teaspoon, crumbled|
|Rosemary||1⁄8 Teaspoon, crumbled|
|Low sodium beef broth||1 1⁄2 Cup (24 tbs)|
|Low sodium tomato paste||1 Tablespoon|
|Cornstarch||1 Tablespoon, blended|
Preheat the oven to 350°F.
In a large mixing bowl, combine the beef, onion, rice, garlic, spinach, mustard, thyme, rosemary, and pepper; pack into a 9 x 5 x 3 loaf pan lightly coated with the cooking spray.
Bake, uncovered, for 45 minutes or until browned.
Remove from the pan and drain.
Meanwhile, prepare the sauce.
In a small heavy saucepan, combine the wine, onion, mushrooms, thyme, and rosemary; boil, uncovered, over moderately high heat until the liquid is reduced to 1/2 cup 3 to 5 minutes.
Add the beef broth and tomato paste; cover and simmer for 30 minutes.
Blend in the cornstarch mixture and cook, stirring, until slightly thickened 1 to 2 minutes.
Transfer the meat loaf to a warm serving platter; spoon some sauce over it and pass the rest.