Spinach And Rice Loaf With Mushroom Sauce

Course : Beef
Serves: 4
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3/4 pound very lean ground beef
1 medium yellow onion finely chopped
1/2 cup cooked rice
2 cloves garlic minced
10 ounces frozen chopped spinach ( thawed, drained)
2 teaspoons dijon or spicy brown mustard
1/2 teaspoon dried thyme crumbled
1/2 teaspoon dried rosemary crumbled
1/4 teaspoon black pepper
1 spray nonstick cooking spray
---mushroom sauce
2 cups low sodium beef broth
1/2 medium yellow onion finely chopped
1/4 pound mushrooms thinly sliced
1/8 teaspoon dried thyme crumbled
1/8 teaspoon dried rosemary crumbled
1 tablespoons low sodium tomato paste
2 tablespoons cornstarch blended with
2 tablespoons water

Preparation / Directions:

Heat oven to 350 degrees. 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 inch loaf pan lightly coated with the cooking spray. Bake, uncovered for 45 minutes or until browned. Let cool, remove from the pan and drain. Meanwhile, prepare the sauce. In a small, heavy saucepan combine the broth, onion, mushrooms, thyme, rosemary and tomato paste. Bring to a boil; reduce heat, 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 platter; spoon some sauce over it. Serve remaining sauce on the side.

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