Preheat oven to 400°F and set the rack to the middle level.

Gently mix all of the meatloaf ingredients together in a large bowl. Form an approximately 9-inch long by 5-inch wide loaf and place it into a baking dish.

Bake for 60-70 minutes or until meatloaf reaches 160°F with an instant-read thermometer inserted into the deepest part of the loaf.

Once the meatloaf has achieved the 160°F internal temp, remove it from the oven and wait 15-20 minutes before cutting so that the meatloaf stays together.

During the resting time, prepare the brown mushroom gravy below.

Heat a large pan to medium heat and sear the mushrooms in 6 tablespoons of the meatloaf's pan drippings.

Cook the mushrooms until they release their water and it evaporates. Add ½ cup of dry white wine and cook for 2 minutes on medium-high heat until it reduces by about half.

Turn heat back down to medium and add the flour. Cook, stirring constantly for 1-2 minutes (or until all of the flour turns golden brown).

Add the beef stock and thyme and bring to a boil while whisking to incorporate all of the flour. Once boiling lower the heat to a simmer.

Season with salt and pepper to taste. If the gravy is too thick, add a bit more stock or water. If too thin, just raise the heat to high and reduce until satisfied. Enjoy!