Katsu-Inspired Meatloaf Sandwich

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Meatloaf:

1 tablespoon olive oil

1 small Spanish onion, 1/4-inch dice

Kosher salt and freshly cracked black pepper

3 cloves garlic, minced

2 large eggs

1/2 cup whole milk

1 tablespoon Dijon mustard

1 tablespoon Worcestershire sauce

1 teaspoon hot sauce, such as Tabasco

1 pound ground chuck

1/2 pound ground pork

1/2 pound ground veal

1 cup coarsely crushed saltines (from about 24)

1/3 cup minced fresh parsley

Glaze:

1/2 cup barbecue sauce

1/4 cup light brown sugar

1/4 cup apple cider vinegar

2 tablespoons sriracha sauce

Pickles:

1/2 cup seasoned rice vinegar

1 tablespoon granulated sugar

2 teaspoons kosher salt

1 English cucumber, sliced about 1/8-inch on a mandoline (about 1 cup)

1 teaspoon chopped fresh dill

2 cloves garlic, smashed

Sandwich:

2 cups french-fried onions, pulverized in a bag with a mallet or rolling pin

1 loaf shokupan (Japanese milk bread) or pullman-style white bread, sliced and crusts cut off to fit the size of the meatloaf

Stone-ground mustard, for serving

1/4 head green cabbage, shaved very thin