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Preheat your oven to 325°F with convection or 350°F without a fan.
Line a small baking sheet with tin foil and spray with nonstick spray. Lightly coat a 9-inch loaf pan with nonstick spray as well.
In a medium bowl, combine buttermilk, breadcrumbs, and garlic powder. Set aside to allow the mixture to hydrate.
In a separate bowl, combine diced onion, grated celery stalk, grated carrot, and the meatloaf mix (beef, pork, and veal). Add the buttermilk mixture, tomato paste, fresh parsley, fresh basil, beaten eggs, Worcestershire sauce, kosher salt, and black pepper.
Gently fold the ingredients together with your hands, taking care not to squeeze the mixture to avoid compacting the meat.
Press the mixture into the prepared loaf pan, then flip it out onto the foil-lined baking sheet.
In a small bowl, whisk together ketchup, tomato paste, brown sugar, honey, apple cider vinegar, Worcestershire sauce, and black pepper.
Bake the meatloaf for 15 minutes, then brush with half the glaze. Bake for another 15 minutes, brush with the remaining glaze, and continue cooking for 20-25 minutes, or until the internal temperature reaches 155°F.
Let the meatloaf cool for 10 minutes before slicing and serving.