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1
Combine ketchup, steak sauce, and mustard in a small bowl and set aside.
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2
Melt butter in a medium skillet over medium heat. Add mushrooms in a single layer and cook without moving until mushrooms have released their moisture and pan is starting to dry, about 5 minutes. Stir in garlic and continue cooking, stirring often, until garlic is fragrant and all the liquid from the mushrooms has evaporated, about 4 minutes longer. Add wine, raise heat to medium-high, and season with salt and pepper. Continue cooking, stirring frequently, until all of the liquid has been evaporated and pan is dry. Remove from heat and set aside.
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3
Adjust oven rack to lower-middle position and preheat oven to 375u00b0F. Heat olive oil in a medium saute pan over medium heat until shimmering. Add onion, garlic, and pickles and cook, stirring often, until tender and translucent, about 7 minutes. Transfer to a large bowl and let cool.
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4
Whisk eggs and chicken stock in a large bowl. Sprinkle with gelatin and let stand for 5 minutes.
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5
Add beef, pork, veal, steak sauce, Dijon, ketchup, cayenne, dehydrated onion, 3/4 teaspoon salt, 1/2 teaspoon black pepper, saltines, and Asiago cheese to the bowl with the cooled onion mixture. Add in egg mixture and combine using clean hands, taking care not to over-mix.
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6
Spray a foil-lined rimmed baking sheet with cooking spray. Arrange half of the meat in a loaf-shape on the baking sheet, creating a lengthwise furrow in the center that stops short of both ends by about 1 inch. Fill with mushroom mixture. Top with remaining meat, pressing to seal the loaf. Spread with the glaze and transfer meatloaf to the oven.
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7
Bake until loaf is cooked through and the glaze has formed a crust, about 50 minutes. Remove from oven and let stand 20 minutes.
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8
Meanwhile, whisk milk and flour together in a small saucepan until there are no lumps. Set over medium heat and add beer and cheese. Bring to a simmer and stir constantly until cheese is melted and the mixture melds into a smooth, creamy sauce.
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9
Slice meatloaf and serve, passing cheese sauce at the table.
