Preheat your oven to 350°F (175°C) and grease a loaf pan with vegetable oil.

Sauté chopped onions in vegetable oil until translucent, about 10 minutes, then add minced garlic and cook for an additional 2 minutes.

Combine the onion and garlic mixture with sliced green onions, gochujang, eggs, and kosher salt in a mixing bowl.

In a large bowl, mix ground pork with panko breadcrumbs, then fold in the onion-gochujang mixture.

Transfer the mixture to the greased loaf pan, or shape it into a freeform loaf on a baking sheet.

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

Whisk together glaze ingredients: gochujang, apricot jam, rice wine vinegar, honey, soy sauce, sesame oil, and granulated garlic powder.

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

Let the meatloaf rest for a few minutes before slicing and serving.