Place bread slices in a bowl, add milk and mix pressing bread to form a paste. Add whole eggs, egg yolks, parsley, sage, thyme, salt, pepper, nutmeg and mix. Add parmesan cheese and dry grated bread, mix and set aside.
Melt butter in a skillet with 1 teaspoon oil and add onion. Cook onion until soft and tender, add garlic and cook 2 minutes. Remove skillet from the heat, cool and stir into the bread preparation. Add meats and knead until evenly combined.
Brush a rectangular or oval baking dish with oil. Transfer mixture to baking dish and form a 5x12 in (9x25 cm) meat loaf. Bake in preheated oven to 350°F (180°C) for 50 minutes, or until meat loaf is firm but not cooked through.
While meat loaf is in the oven, mix red wine with sugar, chopped tomato, molasses, allspice in a saucepan and bring to a boil over medium heat, stirring to dissolve sugar. Boil until mixture reduces and the glaze has a syrupy consistency (approximately 15 minutes).
Brush half of this glaze over the meat loaf and bake for 15 – 20 minutes. Brush once more with the remaining glaze during baking. Remove meat loaf from the oven and let it rest for 15 minutes. Cut into thick slices and serve.