Pre-heat oven to 218°F (or 425 Fahrenheit.)

Combine all glaze ingredients in a small saucepan and place over low heat.

Heat olive oil in a small skillet over medium heat. Add onions and garlic. Cook until soft and translucent; do not brown (we're cooking the onions and garlic not tanning them!). Add parsley, basil and tomato paste and cook for about a minute. Set the mix aside to cool.

In a small bowl combine both the Panko and the buttermilk. Let it set for 5-10 minutes.

Meanwhile, in a large bowl, place beef, pork, cheese, salt and pepper, the onion/garlic mix and the Panko/buttermilk mix. Mix with your hands until combined.

In a 13x9x2 rimmed baking pan, form the mixture into a loaf in the centre of the pan. Don't touch the sides of the pan. Brush sides and top with some glaze, then bake for 60 minutes. Brush on more glaze after 30 minutes. Keep the leftover glaze warm and stir occasionally.

After baking, remove the meatloaf from oven and allow to cool for 5 minutes; then slice and serve hot with leftover glaze as a sauce.