Sauté mushrooms, garlic and shallot in oil until mushrooms are tender. Drain mixture; cool.
Heat oven to 350°F. Lightly beat eggs, cream and mustard in large bowl. Add veal and cooled mushroom mixture; mix lightly. Add bread crumbs, salt, parsley, chives, Worcestershire sauce, pepper and thyme; mix lightly but thoroughly.
Place mixture on sheet pan; shape into a long loaf, approx. 20 x 6 inches. Spray surface of loaf lightly with cooking spray. Cover loaf with aluminum foil, molding foil to the loaf. Bake in 350°F oven 1 hour, 15 minutes. Remove foil; continue baking about 15 minutes longer to medium (160°F) doneness.
Remove from oven; let stand 10 minutes. To serve, cut diagonally across to make wedges.
Buckhead Diner, Atlanta, Georgia, Chef Kevin Rathburn