Preheat the oven to 350'.

Heat Olive oil or butter in a skillet on medium heat, add the onions.

As the onions soften, add the garlic.

Sprinkle salt and pepper on the onions and garlic as they soften and continue to sauté until onions and garlic turn a nice golden color.

In a large mixing bowl combine all of the ingredients.

Form the meat mixture into a loaf in a baking dish.

Bake on 350' for at least 1 hour or until the internal temperature in the middle of the meatloaf reaches 165'.

Baste the meatloaf about 3 times while it is cooking.

Heat olive oil or butter in a medium skillet, then add mushrooms.

Sauté the mushrooms until tender, about 8-10 minutes, seasoning with salt and pepper as they soften.

Toward the end of cooking deglaze the pan with a splash or two of red wine. Continue to simmer for 2 minutes.

Prepare the roux. In a medium saucepan, melt the butter on medium-low heat.

Slowly whisk in the flour 1 tablespoon at a time.

Slowly add warm beef broth to the roux, continuing to whisk to avoid clumping.

Bring the gravy to a boil until it thickens.

Reduce to a simmer and combine the thickened broth with the mushrooms.