Preheat your oven to 350°F (175°C) and prepare a baking dish or sheet.

Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add 1 finely diced large onion and sauté for about 5 minutes, then add 3 crushed garlic cloves and cook for an additional minute until fragrant.

In a large mixing bowl, combine the cooled onion and garlic mixture with 2 chopped green onions, 2 lightly beaten large eggs, 1 teaspoon kosher salt, and 3 tablespoons of gochujang.

In a separate bowl, combine 1 pound of ground pork with 1 cup of panko bread crumbs, then gently fold in the onion mixture.

Transfer the meat mixture into the prepared baking dish or shape it into a loaf on a sheet.

Place the shaped Korean Meatloaf in the preheated oven and bake for approximately 40 minutes.

While the meatloaf is baking, whisk together the glaze ingredients: 1/4 cup apricot jam, 1 tablespoon rice wine vinegar, 2 teaspoons honey, 2 tablespoons soy sauce, and 1 teaspoon sesame oil.

Remove the meatloaf after 40 minutes and brush the Gochujang glaze over the top. Return to the oven for an additional 10–15 minutes.

Allow the Korean Meatloaf to rest for about 5 minutes before slicing.