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

Sauté the finely diced onions in a skillet with vegetable oil over medium heat for about 10 minutes until translucent, then add crushed garlic and cook for an additional 2 minutes.

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

In a large bowl, mix ground pork and panko bread crumbs, then add the onion mixture and combine gently to avoid over-mixing.

Transfer the meat mixture to the prepared loaf pan, smoothing the top and ensuring there are no air pockets.

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

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

Spread the glaze over the meatloaf once it reaches 140°F, then return to the oven for an additional 10-15 minutes until it reaches 160°F (71°C).

Let the meatloaf rest for 10 minutes before slicing and serving with mustard pickled onions.