Preheat the 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 onion in vegetable oil until translucent (about 10 minutes), then add minced garlic and cook for 2 more minutes.

In a large bowl, combine cooled onion and garlic, chopped green onion whites, gochujang, eggs, and salt. Mix gently until just combined.

In a separate bowl, mix ground pork with panko breadcrumbs, then fold in the wet mixture and incorporate green onion greens.

Transfer the mixture into the prepared loaf pan, pressing firmly, and smooth the top with a spatula.

Bake for approximately 40 minutes, checking for an internal temperature of 140°F (60°C).

While the meatloaf is baking, whisk together the glaze ingredients: apricot jam, gochujang, honey, sesame oil, garlic powder, soy sauce, and rice wine vinegar.

Remove the meatloaf from the oven, spread the glaze over the top, and return to bake for another 10-15 minutes until an internal temperature of 160°F (71°C) is reached.

Allow the meatloaf to rest in the pan for 5 minutes, then garnish with sesame seeds before slicing and serving.