Preheat your oven to 350°F (175°C) and line a 9x5-inch loaf pan with parchment paper.

In a small skillet, heat a splash of olive oil over medium heat, then add the diced onion and minced garlic, sautéing until soft.

In a large mixing bowl, combine beaten eggs, whole milk, breadcrumbs, Parmesan cheese, and the cooled onion and garlic mixture.

Gently incorporate ground beef and ground pork with Worcestershire sauce, sea salt, black pepper, and thyme. Avoid overmixing.

Transfer the mixture to the loaf pan, press gently to shape, and smooth the top.

In a separate bowl, whisk together barbecue sauce, honey, grape jelly, apple cider vinegar, and Dijon mustard until well combined.

Spread one-third of the glaze mixture over the top of the meatloaf.

Bake the meatloaf for 45 minutes, checking to ensure it firms up and the glaze bubbles.

Add another third of the glaze on top after 45 minutes and bake for an additional 25-30 minutes until the internal temperature reaches 160°F.

Remove from the oven, let rest for 10 minutes, slice, and serve with the remaining glaze.