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

In a small skillet, sauté chopped yellow onion and minced garlic in olive oil over medium heat until softened, about 5 minutes.

In a large mixing bowl, combine eggs, whole milk, seasoned breadcrumbs, grated Parmesan cheese, and Worcestershire sauce, mixing gently.

Add the ground beef and ground pork to the mixture, along with the cooled onion-garlic combo, and mix gently.

Transfer the meat mixture into the prepared loaf pan, shaping it gently.

In a separate bowl, whisk together BBQ sauce, honey, grape jelly, apple cider vinegar, and Dijon mustard until smooth.

Bake for 45 minutes, then spread one-third of the reserved glaze over the meatloaf and bake for an additional 25-30 minutes.

Check for doneness with a meat thermometer, ensuring it reaches 160°F (70°C).

Let the meatloaf rest in the pan for 10 minutes before slicing into thick pieces to serve with the remaining glaze.