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

Sauté the finely diced yellow onion and minced garlic in a skillet over medium heat until soft and fragrant, about 5 minutes.

In a large mixing bowl, combine beaten eggs, whole milk, seasoned breadcrumbs, grated Parmesan, chopped parsley, Worcestershire sauce, sea salt, black pepper, and dried thyme. Let sit for 5 minutes.

Fold in the cooled onion and garlic mixture, followed by ground beef and ground pork. Mix gently until just combined.

Transfer meat mixture into the prepared loaf pan, pressing down gently to eliminate air pockets.

In a separate bowl, whisk together BBQ sauce, honey, grape jelly, apple cider vinegar, and Dijon mustard until smooth. Reserve one-third of the glaze.

Spread one-third of the glaze over the top of the meatloaf. Bake for 45 minutes. Add another one-third of the glaze and bake for an additional 25-30 minutes until the internal temperature reaches 160°F (71°C).

Let the meatloaf rest for about 10 minutes before slicing. Serve with the remaining glaze drizzled on top.