Step 1

Preheat oven to 400°F. Adjust rack to lower third of oven. Prepare (4x6x12-inch loaf pans with cooking spray. Alternatively, line a large roasting pan that can fit 2 meatloaves side by side with parchment. Set aside.

Step 2

To make the glaze, whisk together 1-cup of apple butter, 4 tablespoons brown sugar, 4 tablespoons Dijon, 2 teaspoons pepper, 1 teaspoon minced garlic, a pinch of Kosher salt, 4 tablespoons champagne vinegar, and 2 tablespoons of Worcestershire sauce. Set aside.1 cup apple butter, 4 tablespoons light brown sugar, 4 tablespoons Dijon mustard, 2 teaspoons black pepper, 1 clove garlic, generous pinch Kosher salt, 4 tablespoons champagne vinegar, 2 tablespoons Worcestershire sauce

Step 3

Add olive oil to a large skillet over medium heat. Once the oil is shimmering, add the onion, carrot, and celery. Sauté 8 to 10 minutes or until softened. Add the garlic and cook 1 minute more. Scrape into a large mixing bowl for the mixture to cool. Add the panko, eggs, mustard, ketchup, Worcestershire sauce, Tabasco, salt and pepper. Stir to form a paste. Using your hands, work in ground meats and cheese until combined.1 tablespoon olive oil, 1 large onion, 2 large carrots, 1 rib celery, 2 cloves garlic, 1 1/2 cups panko breadcrumbs, 4 large eggs, 2 tablespoons Dijon mustard, 2 tablespoons ketchup, 2 tablespoons Worcestershire sauce, 1 teaspoon Tabasco, healthy pinch Kosher salt, healthy pinch black pepper, 3 pounds ground beef chuck, 1 pound ground pork, 1/2 pound Monterey Jack cheese

Step 4

Evenly divide the meatloaf mixture loosely packing two loaf pans or patting two 10-inch-long loaves to fit a roasting pan (space them 3 inches apart). Cover with aluminum foil for the first 45 minutes. Bake in the lower third of the oven for 1 hour 15 minutes or when an instant-read thermometer inserted in the center of each loaf registers 150°F. Liberally baste loaf tops during final 15 minutes without foil to hasten browning. Rest loaves for 15 minutes before removing from pans to platter(s). Cut into thick slices and serve with Creamy Onion Gravy.

Step 5

While the meatloaves bake, make the creamy onion gravy. In a large saucepan, melt butter with the olive oil. Add the onion slices and sauté over medium-low heat, 10 to 12 minutes, covered. Reduce the heat if they appear as though they are browning; we only want them softened.2 tablespoons unsalted butter, 2 tablespoons olive oil, 2 jumbo onions

Step 6

Use a slotted spoon to remove onions to a bowl. DO NOT WIPE THE PAN. Stir 1/4-cup flour into the empty pan; cook 2 to 3 minutes. Use a wooden spoon to keep the mixture moving. Mixture will be dry and crumbly. Add the onions back to the pan. Whisk in the chicken stock, reduce the heat, and cook until the mixture is thickened, 8 to 10 minutes. Add heavy cream and simmer an additional 5 minutes. ¼ cup all-purpose flour, 1 quart low sodium chicken broth, 1 cup heavy cream

Step 7

Remove half the onion mixture to a blender. Puree until smooth. Return the mixture back into the saucepan and add fresh rosemary. Reduce slowly, thickening the mixture over medium-low heat for 20 – 25 minutes. Taste for seasoning and add salt and pepper as needed. You will end up with roughly 4 to 4 1/2-cups of gravy.7 to 10 sprigs rosemary, healthy pinch Kosher salt, healthy pinch black pepper

Step 8

Garnish the meatloaf with additional fresh chopped rosemary (and/or parsley). Pass the gravy tableside. Serve with plenty of fluffy mashed potatoes, homemade spaetzle, or homemade dumplings.