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Spinach And Rice Loaf With Mushroom Sauce

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Ingredients
  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
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Rice, Vegetable
Interest: 
Healthy

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