Preheat the OvenSet the oven to 350°F (175°C). In a large mixing bowl, whisk together the eggs, minced garlic, chopped scallions, jalapeño, sage, kosher salt, and freshly ground black pepper.

Prepare the Bread Crumb MixtureIn a separate bowl, combine the dried bread crumbs with the chicken stock, heavy cream, or milk. Allow the mixture to rest for five minutes to fully absorb the liquid.

Combine IngredientsAdd the ground beef, ground pork, and soaked bread crumbs into the egg mixture. Gently knead the ingredients until they are just combined, ensuring not to overmix. Transfer the mixture into an 8- or 9-inch loaf pan, pressing it evenly.

Bake the MeatloafPlace the loaf pan in the oven and bake for 55 minutes. While the meatloaf bakes, whisk together the tomato paste and olive oil in a small bowl.

Apply the Glaze and Finish BakingAfter the initial baking time, remove the meatloaf from the oven and brush the top with the prepared tomato paste glaze. Sprinkle with pine nuts, if using. Return the loaf to the oven and bake for an additional 15 minutes, or until the glaze thickens and a meat thermometer inserted into the center reads 160°F (71°C).

Rest and ServeAllow the meatloaf to rest for 10 minutes before slicing. This resting period ensures the juices redistribute evenly, providing clean and flavorful slices for serving