In a mini chopper process torn bread slices into fine crumbs, put in a bowl and cover fold in the milk or 1/2 and 1/2 and set aside.
Process garlic with a pinch of salt to a fine mince and set aside.
Add 2 tbsp butter to a saute pan and sweat onions and the garlic until soft and translucent. Season with salt & pepper to taste. Remove from heat and let cool.
In a large bowl add all meats, egg, wet breadcrumbs, cooled onion and garlic, Worcestershire sauce, salt and pepper (using smallest measurements to begin), thyme, McCormick blend, Accent and 1/2 can cream of mushroom soup. Gently work all ingredients together. If the mixture seems too wet add 2-3 tbsp oats or more processed bread.
Make a mini burger using 1-2 tbsp of the meat and saute over med/medhi heat. Cook through and taste to adjust seasoning.
Cover a large cookie sheet with foil and form a large evenly sized brick shape.
Place in a 350°F oven, center rack for.
1 hour. Check for doneness and cook up to 10-20 minutes more until desired doneness.
Gravy: While meatloaf is baking.
In a saucepan melt 3 tbsp butter and add in 3 tbsp flour, cook until a light golden brown. Whisk in remaining 1/2 can of soup and sour cream until all blended. Add in 1 can of chicken broth and pinch of sugar. Season with salt and pepper to taste. Bring up to a boil to thicken, whisking, then reduce heat to simmer. If it doesn't seem thick enough for you, sprinkle with a bit of flour and whisk in quickly. When meatloaf is done, remove to a plate and cover with foil. Skim grease from the meatloaf drippings and whisk the degreased dripping to the gravy. Slice and serve with gravy.