Preheat your oven to 350°F (175°C) and lightly grease a 9.5 x 5-inch loaf pan.

In a skillet over medium heat, sauté the finely diced onion in vegetable oil for 5–7 minutes until translucent.

Transfer the onion and garlic mixture to a bowl and let cool in the refrigerator for 10 minutes.

In a bowl, combine the cooled mixture with green onion whites, gochujang, eggs, and salt. Mix well.

In another bowl, gently mix ground pork and panko breadcrumbs. Fold in the binding mixture.

Press the mixture into the prepared loaf pan, smoothing the top for even caramelization.

Bake for 40 minutes, until the internal temperature reaches 140°F (60°C).

Prepare the glaze by mixing apricot jam, gochujang, honey, sesame oil, garlic powder, soy sauce, and rice wine vinegar in a bowl.

Spread the glaze over the meatloaf and return to oven for an additional 10–15 minutes, until it reaches 160°F (71°C).

Let the meatloaf rest for 5 minutes before slicing and garnish with sesame seeds and green onions.