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Preheat oven to 400f 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 160f with an instant-read thermometer inserted into the deepest part of the loaf.
Once the meatloaf has achieved the 160f 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 a 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!