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 softened, about 5 minutes. Set aside to cool.

In a large mixing bowl, combine the beaten eggs, whole milk, seasoned breadcrumbs, grated Parmesan cheese, sea salt, black pepper, and dried thyme. Let this mixture sit for about 5 minutes.

Add the cooled onion and garlic mixture, ground beef, and ground pork to the bowl. Mix gently with your hands until just combined.

Transfer the meat mixture into the prepared loaf pan and press down gently.

In a separate bowl, whisk together BBQ sauce, honey, grape jelly, apple cider vinegar, and Dijon mustard to create the glaze. Reserve one-third for later.

Bake the meatloaf for 45 minutes, then spread one-third of the reserved glaze on top. Return to oven for an additional 25-30 minutes, until the internal temperature reaches 160°F (71°C).

Let the meatloaf rest for about 10 minutes before serving, drizzled with the remaining glaze.