Oliver Clark'S Meatloaf

• 3 tablespoons olive oil
• 1 large onion, finely chopped
• Salt
• 6 cloves garlic, finely chopped
• 1 pound ground chuck
• 1 pound ground pork
• 1 pound ground veal
• 1/2 cup dry bread crumbs
• 1/8 teaspoon dried thyme
• 1/8 teaspoon dried basil
• 1 pinch cayenne
• 1 teaspoon Dijon mustard
• 1/3 cup grated Parmesan
• 3 tablespoons ketchup, plus more for glazing
• 1 tablespoon mayonnaise
• 2 tablespoons creme fraiche (or whipped cream cheese)
• 3 large eggs, lightly beaten

1. Heat the oven to 350u0b0F. In a medium saute pan, warm the olive oil over medium heat. Add the onion and a large pinch of salt and cook, stirring frequently, until the onion has begun to soften and lightly caramelize, about 5 minutes. Add the garlic and continue to cook until both the onion and garlic are soft and golden brown (be careful not to burn the garlic), about another 5 minutes. Set aside to cool while you prepare the rest of the ingredients.
2. In a large bowl, combine the rest of the ingredients except for the eggs. Add a few good pinches of salt. Then, as Jonathan Reynolds recommends, "paw at it with two forks, combining thoroughly but not overmixing." Gently stir in the eggs and the browned onions and garlic, mixing just until combined.
3. Gently shape the mixture into a rough football and nestle it snugly into a loaf pan, patting it down so the top is fairly flat. Bake in the middle of the oven for 40 minutes, then brush the top lightly with ketchup and return to the oven for 10 to 20 more minutes. The meatloaf is done when the internal temperature reaches about 145u0b0F. Let the meatloaf rest for about 10 minutes before slicing and serving.

olive oil, onion, salt, garlic, ground chuck, ground pork, ground veal, bread crumbs, thyme, basil, cayenne, mustard, parmesan, ketchup, mayonnaise, crueme fraueeche, eggs

Taken from food52.com/recipes/2530-oliver-clark-s-meatloaf (may not work)