In a large bowl, combine ground beef, breadcrumbs, chopped onion, minced garlic, egg, Worcestershire sauce, Dijon mustard, salt, pepper, thyme, oregano, parsley, and milk. Mix until just combined; do not overmix.
Shape the meat mixture into a loaf and place it in a greased 9×5-inch loaf pan or on a lined baking sheet.
Bake for 1 hour or until the internal temperature reaches 160°F. Let it rest for 10 minutes before slicing.
While the meatloaf is resting, prepare the gravy. In a saucepan, heat olive oil over medium heat. Add chopped onion and garlic, sauté until softened, about 3-4 minutes.
Pour in beef broth and red wine, bringing to a simmer.
In a small bowl, mix cornstarch and water until smooth. Stir this mixture into the gravy, cooking until thickened, about 2-3 minutes. Season with salt and pepper to taste.
Slice the meatloaf and serve with the wine gravy drizzled on top.
Notes
For a twist, try adding ½ cup grated Parmesan cheese to the meat mixture for extra flavor.
Alternatively, substitute ground turkey or chicken for a lighter version of the meatloaf.