Preheat your oven to 350°F (175°C) and prepare a loaf pan by greasing it.

In a skillet, heat vegetable oil over medium heat, sauté diced onions for 10 minutes, then add minced garlic and cook for 2 more minutes.

Transfer the onion mixture to a bowl and cool in the refrigerator.

Mix the cooled onion mixture with gochujang, eggs, and salt in a medium bowl until combined.

In a large bowl, combine ground pork and panko breadcrumbs, then fold in the binding mixture carefully.

Transfer the mixture into the loaf pan, pressing down to form a compact loaf.

Bake in the preheated oven for 40 minutes, checking for an internal temperature of at least 140°F (60°C).

While the meatloaf bakes, mix together apricot jam, gochujang, honey, sesame oil, garlic powder, soy sauce, and rice wine vinegar for the glaze.

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

Let the meatloaf rest for 5 minutes before slicing and enjoy!