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Preheat the oven to 350°F.
In a large bowl, combine the ground beef, ground pork, breadcrumbs, milk, ketchup, onion, garlic, eggs, Worcestershire sauce, salt, pepper, thyme, and oregano. Mix gently until everything is just combined.
Transfer the mixture into a loaf pan, shaping it into a neat loaf.
Bake in the oven for 1 hour, or until the internal temperature reaches 160°F.
Let the meatloaf rest for 10 minutes before slicing.
While it rests, prepare the mushroom gravy. Melt butter in a skillet over medium heat, then add the sliced mushrooms and sauté until they are golden and tender, about 5–7 minutes.
Sprinkle the flour over the mushrooms and stir for an extra minute to cook out the raw flavor.
Gradually whisk in the beef broth, bringing the mixture to a gentle simmer until it thickens, about 5 minutes.
Stir in the heavy cream and season with salt and pepper. Remove from heat.
Slice the meatloaf and serve it warm, generously topped with the creamy mushroom gravy.