Heat olive oil in a small skillet over medium heat. Add diced onion and bell pepper, sauté for 5-7 minutes until softened. Add minced garlic and sauté for another minute until fragrant. Remove from heat and let cool slightly.

In a large mixing bowl, combine the ground beef and ground pork. Add the Panko breadcrumbs, milk, and lightly beaten egg. Gently add the cooled sautéed onion, bell pepper, and garlic mixture.

Stir in the grated Parmesan cheese, chopped fresh parsley, dried oregano, dried basil, salt, black pepper, Worcestershire sauce, and tomato paste. Mix thoroughly but gently with your hands until all ingredients are just combined. Be careful not to overmix, as this can make the meatloaf tough.

Preheat your oven to 350°F (175°C). Lightly grease a 9x5 inch loaf pan or form the mixture into an oblong loaf directly on a parchment-lined baking sheet.

Bake for 45 minutes. While the meatloaf bakes, prepare the glaze.

In a small bowl, whisk together the ketchup, brown sugar, apple cider vinegar, and Dijon mustard until smooth.

After 45 minutes of baking, remove the meatloaf from the oven. Spread the prepared glaze evenly over the top of the meatloaf.

Return the meatloaf to the oven and continue baking for another 20-25 minutes, or until the internal temperature reaches 160°F (71°C) with a meat thermometer.

Once cooked, remove the meatloaf from the oven and let it rest for 10 minutes before slicing and serving. This allows the juices to redistribute, ensuring a moist and flavorful result.