3 slices bread, torn, soak in ¼ cup buttermilk
2 tablespoons olive oil
1 tablespoon butter
6 ounces cremini mushrooms, chopped fine
2 garlic cloves, minced
1 cup yellow onion, minced
½ cup carrots, minced
½ cup celery, minced
¾ pound ground veal
¾ pound ground beef
¾ pound ground pork
2 eggs
½ cup grated cheddar
1 tablespoon Dijon Mustard
1½ tablespoons ketchup
1 teaspoon Worcestershire
Salt and pepper, to taste
Heat the olive oil in a large sauté pan over medium heat. Add the mushrooms and cook for 2-3 minutes until the liquid begins to cook out. Add the garlic, onion, carrots and celery and cook for 3-4 minutes until soft. Transfer to a bowl and allow to cool. Once cool, mix together the remaining ingredients. Mold into a greased loaf pan and cook into a preheat 350˚F oven for 55 minutes or until cooked through. Remove halfway through cooking and carefully drain half of the grease from the pan. After cooking, brush the meatloaf generously with the glaze and return to the oven for 10 minutes to caramelize the glaze.
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Glaze:
¼ cup Ketchup
1 tablespoon brown sugar
1 teaspoon cider vinegar
Combine all ingredients in a small pot and heat over medium low until the sugar is melted.