Well grease an 8x4” loaf pan. Preheat oven to 350°F.

Mix together the glaze ingredients (balsamic glaze, Dijon, and tomato paste). Set aside.

In a medium bowl, grate a small yellow onion using the coarse setting of a cheese grater. Lightly pat away any excess juice with a paper towel.

To the bowl with the grated onion, add everything for the meatloaf, but the meat itself: the panko, milk, cheese, garlic, eggs, parsley, tomato paste, Italian seasoning, Worcestershire, Dijon, soy, and salt and pepper. Mix well.

Using your hands, mix in beef and pork until just combined. Don’t overmix!

Place meat mixture into the prepared pan, smoothing out into an even loaf and lightly pressing down as needed.

Bake for 45-55 minutes. At 30 minutes, brush evenly with the glaze and finish baking for the remaining 15-25 minutes. Meatloaf is done when the center of the loaf registers 160°F (it’s okay if it’s a bit over!).

Skim off any excess fat and redistribute glaze to recoat any bare spots. Let rest for 15 minutes, then run a knife around the perimeter of the pan and carefully lift out. Slice and serve!