How to Make It
Preheat oven to 350°F.
Heat oil in a large skillet over medium-high heat. Add mushrooms, 2 teaspoons thyme, and oregano; sauté 5 minutes. Add onion and garlic; sauté 6 minutes. Add wine; cook 2 minutes or until liquid is almost evaporated. Remove pan from heat. Chop half of mushroom mixture; reserve remaining half of mixture.
Place chopped mushroom mixture, breadcrumbs, ketchup, 2 tablespoons mustard, 1 teaspoon salt, pepper, beef, and eggs in a medium bowl, stirring to combine. Shape beef mixture into 2 (9- x 4-inch) loaves on a roasting pan or broiler pan coated with cooking spray. Bake at 350°F for 30 minutes. Add reserved sliced mushroom mixture and 1 cup stock to pan. Bake at 350°F for 15 minutes or until a thermometer inserted in the center of loaves registers 160°F. Remove loaves from pan.
Pour mushroom mixture from bottom of pan into a medium saucepan. Add remaining 1 1/2 teaspoons mustard, remaining 1/2 teaspoon salt, remaining 1 cup stock, and flour, stirring with a whisk. Bring to a boil; cook 1 minute or until thickened. Stir in remaining 1 tablespoon thyme. Cut each meat loaf into 12 slices, and serve with gravy, or follow freezing instructions.
How to: FREEZE: Cool meat loaf and gravy completely; freeze separately in large ziplock plastic freezer bags. THAW: Microwave meat loaf, covered, in a microwave-safe dish at MEDIUM (50%) 10 minutes or until thawed. REHEAT: Microwave meat loaf at HIGH 3 minutes or until heated. Place gravy in a microwave-safe bowl; microwave at HIGH 3 minutes or until heated.