Preheat your oven to 350°F (175°C). Grease a 9x5-inch baking dish or line it with parchment for easier cleanup.

In a large bowl, combine the ground beef, breadcrumbs, chopped onion, minced garlic, beaten eggs, ketchup, Worcestershire sauce, thyme, oregano, and a generous pinch of salt and pepper.

Mix gently with your hands or a spoon until the ingredients are evenly combined. Avoid overworking the meat or the loaf will become dense.

Shape the mixture into a loaf and place it in the prepared baking dish. Pat the top smooth so it cooks evenly.

Bake for 50–60 minutes, or until an instant-read thermometer inserted into the center reads 160°F (71°C).

Remove the meatloaf from the oven and transfer it to a cutting board. Tent loosely with foil and let it rest for about 10 minutes before slicing.

While the meatloaf rests, make the mushroom gravy. In a skillet over medium heat, melt the butter.

Add the sliced mushrooms and cook until they are golden and any released liquid has mostly evaporated, about 6–8 minutes.

Sprinkle the flour over the mushrooms and stir to coat. Cook for 1 minute to eliminate the raw flour taste.

Slowly whisk in the beef broth, making sure to break up any lumps. Bring the mixture to a simmer and cook until it begins to thicken.

Stir in the heavy cream and simmer another 1–2 minutes until the gravy is silky. Taste and season with salt and pepper.

Slice the rested meatloaf and spoon the mushroom gravy over each slice just before serving.