1. Preheat oven to 400 degrees.
2. In a sauté pan over medium-high heat, add butter and olive oil. Once the butter melts, add the onion and mushrooms. Sauté until the mushrooms are browned, about 5 minutes. Add the tomato paste and let it sauté until it caramelizes, about 2-3 minutes. Add the garlic and sauté for an additional minute, or until the garlic is fragrant.
3. In a large bowl, add the onion and mushroom mixture, salt, pepper, Worcestershire sauce, Dijon mustard, crumbled cornbread (or bread crumbs), and egg. Thoroughly mix together. Add ground beef and mix all of it together.
4. In an oiled loaf pan, add the ground beef mixture. Once it is uniformly in, take a knife and push the meatloaf away from the sides of the pan. This will allow the grease to go to the sides instead of settling on the top, so you can easily discard it after baking.
5. If you do not have a loaf pan, on a sheet tray covered with parchment or foil that has been oiled, add the ground beef mixture and form into a loaf.
6. Place in oven, uncovered, and bake for 45 minutes.
7. In a saucepan, add the brown sugar, cherry preserves or cherry juice, bourbon, and just a pinch of salt. Let it come to a boil and then turn down to a simmer and simmer until thickened, about 3-5 minutes.
8. Remove the meatloaf from the oven. If there is a lot of excess fat around the meatloaf, you can pour it off. Brush on a generous amount of the glaze. Place back in oven and bake for an additional 10-15 minutes.

For the Peas & Corn:

1. In a large sauté pan over medium high heat, add the butter and oil. Once the butter is melted add the frozen corn and peas. Mix into the butter and oil, sprinkle with salt and allow to sauté for 8-10 minutes (I like for mine to get a little browned so I sauté them on the longer side). 

Serve with meatloaf!