For the meatloaf, heat the oven to 150ºC (130º fan) 300ºF, gas 2. Grease and line a 900 g/2 lb loaf tin. Sprinkle the milk over the bread cubes and set aside. Heat the oil in a large pan and gently cook the onions until soft but not brown. Add the garlic, cook for 1 minute then remove the pan from the heat.
Mix the beef, pork, fennel seeds, mustard, egg and wine in a large bowl with the soaked bread and the onion mixture. Add the parsley, thyme and chopped sage, season with salt and pepper and mix thoroughly. Pour the mixture into the loaf tin, press it down then arrange the whole sage leaves on top and cover with tin foil. Place the loaf tin in a roasting tin, pour in about 4 cm/1 1/2 " boiling water and place in the oven.
Cook the meatloaf for 1 3/4 hours then remove the tin foil and brush the honey over the surface of the meatloaf. Return to the oven and continue cooking for 20 minutes or until a skewer inserted in the middle of the meatloaf comes out clean. Remove the tin from the oven, let it cool then chill for 2 hours.
For the herb sauce, blend all the ingredients together in a food processor and season with salt and pepper. Serve the meatloaf cold with the herb sauce alongside.