Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
3/4       pound         very lean ground beef
1         medium        yellow onion -- finely chopped
1/2       cup           cooked rice
2         cloves        garlic -- minced
1/2       package       frozen chopped spinach (10oz, 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
                        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         tablespoon    low sodium tomato paste
2         tablespoons   cornstarch -- blended with
2         tablespoons   water

Preparation:

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.