Slice the stale bread in small cubes. Place in a large bowl, pour the hot milk and hot heavy cream over the bread, and and stir: set aside for a few minutes.
Dice the onion, garlic, and parsley. Place a skillet over medium-high heat. Add olive oil and diced onion. Cook until the onion softens, then add diced garlic, chopped parsley, ground paprika powder, oregano, thyme, and coriander. Stir to combine and cook for about 2 minutes.
Transfer the mixture to the stale bread mixture in a bowl and stir well to get a smooth, paste-like texture.
Add ground beef and pork to the large bowl, and season with salt and pepper. Stir well to combine, then add egg yolk, egg, dijon mustard, and Worcestershire sauce. Mix the meat mixture well with your hands
In a large baking dish, shape into a loaf. Make a hole lengthways in the center to create space for hard-boiled eggs. Arrange hard-boiled eggs tightly in a row. Cover well and smooth over the meat on top.
Pour 120 ml (1/2 cup) beef stock to the baking dish with the meatloaf and cover it with 2 sheets of aluminum foil. Put in the oven on the middle rack and roast for 45 minutes. Remove the aluminum foil and continue to roast for 30 - 35 minutes.
In the mean time, stir to combine bbq sauce and oyster sauce in a small bowl. Glaze the meatloaf with the mixture. Place back in the oven and roast for another 10 - 15 minutes at 210 °C / 410 °F.