Spinach-Rice Meat Loaf with Mushroom Sauce

3/4 pound ground beef
1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry
1/2 cup chopped yellow onion
1/2 cup cooked rice
2 cloves garlic, peeled, chopped
2 teaspoons prepared mustard
1/2 teaspoon dried thyme
1/2 teaspoon crushed dried rosemary
1/2 teaspoon ground black pepper
2 cups beef broth
1 1/2 cups (1/4 pound) sliced mushrooms
1/2 cup chopped, peeled yellow onion
1/8 teaspoon dried thyme
1/8 teaspoon rosemary
1 tablespoon tomato paste
2 tablespoons cornstarch
2 tablespoons water

Preheat oven to 375F (175C). Lightly coat a 9-inch loaf pan with vegetable cooking spray; set aside.

For Meat Loaf: Combine ground beef, spinach, onion, rice, garlic, mustard, thyme, rosemary and pepper in a large mixing bowl; combine ingredients well. Place mixture into pan; bake uncovered for 45 minutes or until browned. Cool; remove loaf from pan to a plate; drain. Cover loaf; keep warm. Prepare mushroom sauce and serve over meat loaf.

Sauce: Combine beef broth, mushrooms, onion, thyme, rosemary and tomato paste in a medium saucepan. Bring to a boil, reduce heat. Simmer for 30 minutes. Meanwhile combine cornstarch with water in a cup; mix well. Add cornstarch mixture to saucepan; cook, stirring periodically for 2 to 3 minutes or until thick. Serve sauce in a gravy boat or ladle over each serving of meat loaf. Makes 6 servings.