1/2 cup milk
2 large eggs, lightly beaten
1 cup diced onion
1 pound ground beef
1 pound ground pork
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
3/4 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
1 tablespoon chopped fresh parsley
Mushroom Gravy:
2 tablespoons meatloaf drippings
2 tablespoons butter
1 pound mushrooms, sliced
1/4 cup all-purpose flour
1 3/4 cups beef broth
1 teaspoon Worcestershire sauce
1/4 teaspoon garlic powder
1/4 cup heavy cream
1/2 tablespoon balsamic vinegar
Preheat oven to 375 degrees. Place breadcrumbs in a large bowl. Stir milk into them. Add eggs, onion, ground beef, ground pork, garlic powder, salt, black pepper, thyme, and parsley. Mix gently just until evenly mixed. Shape into a 9x5-inch meatloaf in a greased baking dish. (I use a 9x13-inch baking dish.) Bake for 60 minutes. In a large nonstick skillet, heat meatloaf drippings and butter over medium-high heat. Add mushrooms and cook until browned. Stir in flour and cook 1 minute. Gradually whisk in broth. Add Worcestershire sauce and garlic powder. Bring to a simmer and simmer for 2 to 3 minutes to thicken. Stir in heavy cream and vinegar. Check for seasoning and add salt and pepper to taste. Spoon sauce over meatloaf to serve.