Preheat oven to 350 degrees.

In a small sauce pan heat olive oil. Once warmed add onion, mushrooms and garlic. Cook for 5 minutes or until softened. Remove from heat and allow to cool.

In a bowl combine beef, sausage, eggs, bread crumbs, salt, pepper, ketchup, Worcestershire, horseradish and thyme. Once the mushroom mixture has cooled spoon that over the meat mixture. Using your hands, mix until well combined. Form into a loaf and place in a 9-inch loaf pan. Cook for 35-40 minutes or until top is firm and internal temperature is 160 degrees. Remove from oven and allow to rest for 15 minutes before slicing. Meanwhile make your sauce.

Heat 1 tablespoon meat loaf pan drippings in a small sauce pan over medium heat. After warmed, whisk in flour, cook 1 minute. Whisk in beef broth. Slowly whisk in cream. Allow to simmer for 3-5 minutes or until sauce thickens. It should coat the back of a spoon. Stir in chives, parsley and thyme. Cook for 1 minute. Season to taste with salt and pepper.

Slice meatloaf, place on serving platter and spoon the sauce over the top.