Preheat oven to 350°F (175°C).
In a skillet, sauté the chopped onion and minced garlic until softened. Let cool slightly.
In a large bowl, combine the ground beef, ground pork, ground veal (if using), sautéed onion and garlic, panko breadcrumbs, eggs, milk or cream, Worcestershire sauce, parsley, thyme, oregano, smoked paprika, red pepper flakes (if using), and Parmesan cheese.
Gently mix all ingredients with your hands until just combined. Be careful not to overmix.
Shape the mixture into a loaf and place it in a greased loaf pan.
In a small bowl, whisk together the ketchup, brown sugar, and apple cider vinegar to make the glaze.
Bake for 1 hour. Remove from oven and spread the glaze over the meatloaf. Bake for another 15 minutes, or until the internal temperature reaches 160°F (71°C).
Let the meatloaf rest for at least 10 minutes before slicing and serving.
Peel and quarter the Yukon Gold potatoes. Place them in a large pot, cover with cold water, and add a generous pinch of salt.
Bring to a boil and cook until the potatoes are fork-tender, about 15-20 minutes.
Drain the potatoes well and return them to the pot.
Add the butter, cream, and crème fraîche, and mash with a potato masher or ricer until smooth and creamy.
Season with salt and pepper to taste.
Serve hot alongside the meatloaf.
