3/4 lb. very lean ground beef
1 med. yellow onion, minced
1/2 c. cooked rice
2 cloves garlic, minced
1/2 (10 oz.) pkg. frozen chopped spinach, drained & thawed
2 tsp. Dijon mustard
1/2 tsp. each dried thyme & rosemary, crumbled
1/4 tsp. black pepper
Non stick cooking spray

MUSHROOM SAUCE:

1 c. dry red wine
1/2 med. size yellow onion, minced
1/4 lb. mushrooms, sliced thin
1/8 tsp. each dried thyme & rosemary, crumbled
1 1/2 c. beef broth
1 tbsp. tomato paste
1 tbsp. cornstarch blended with 2 tbsp. water

Preheat oven to 350 degrees. In a large mixing bowl, combine the beef, onion, rice, garlic, spinach, mustard, thyme, rosemary and pepper; pack into 9"x5"x3" loaf pan lightly coated with cooking spray. Bake, uncovered for 45 minutes or until browned. Remove from pan and drain.

Meanwhile, prepare 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. Serves 4.