Preheat your oven to 350°F and prepare a 9.5x5 inch loaf pan. While the oven heats, mince the garlic cloves, thinly slice the green onions (keeping whites and greens separate), finely dice the onion into about 1/2-inch pieces, and allow the eggs to come to room temperature if they aren't already. Having everything prepared and measured before you start cooking will make the process much smoother and help you build flavors more intentionally.

Heat 2 teaspoons of vegetable oil in a skillet over medium heat. Add the diced onions and cook for about 10 minutes, stirring occasionally, until they become translucent and slightly softened—this builds a sweet, caramelized foundation. Add the minced garlic and cook for another 2 minutes until fragrant. I like to let the garlic bloom just briefly so it releases its flavor without burning, which would make it bitter. Transfer this aromatic mixture to a bowl and place it in the refrigerator for about 10 minutes to cool slightly; this prevents the eggs from scrambling when you mix everything together.

In a medium bowl, combine the cooled onion-garlic mixture from Step 2 with the white parts of the sliced green onions, 2 tablespoons gochujang, the room-temperature eggs, and 2 teaspoons of kosher salt. Mix gently with a fork or your hands until just combined—you want to incorporate the ingredients without overmixing, which can lead to a dense, tough meatloaf. This mixture acts as your binder and flavor base, and by keeping the green onion greens separate for now, you'll add them fresh at the end for a bright, herbaceous note.

In a large bowl, add the 2 pounds of ground pork and 1.5 cups of panko bread crumbs. Pour the binding mixture from Step 3 over the pork and breadcrumbs, then gently fold everything together with your hands or a large spoon until just combined. I find using my hands gives me better control and helps me avoid overworking the meat, which keeps the texture tender. Fold in the reserved green onion greens at the very end. Press the mixture firmly into your prepared 9.5x5 inch loaf pan, making sure it's evenly distributed with no air pockets.

Place the meatloaf pan in your preheated 350°F oven and bake for approximately 40 minutes, until the internal temperature reaches 140°F when measured with a meat thermometer in the thickest part. While the meatloaf cooks, prepare your glaze by whisking together 3 tablespoons apricot jam, 2 tablespoons gochujang, 1 tablespoon honey, 1 teaspoon sesame oil, 1/2 teaspoon garlic powder, 2 teaspoons soy sauce, and 1 tablespoon rice wine vinegar in a small bowl until smooth and well combined. The rice wine vinegar adds a subtle brightness that balances the sweetness of the jam and the heat of the gochujang beautifully.

Remove the meatloaf from the oven when it reaches 140°F. Using a spoon, generously spread or spoon the glaze mixture from Step 5 evenly over the top of the meatloaf. Return it to the oven and continue cooking for another 10 to 15 minutes, until the internal temperature reaches 160°F (the safe endpoint for pork). The glaze will caramelize slightly and create a beautiful mahogany-colored crust with a slightly sticky, glossy finish.

Remove the meatloaf from the oven and let it rest in the pan for 5 minutes before slicing; this allows the juices to redistribute and keeps each slice moist and tender. Sprinkle the top with sesame seeds for garnish and serve directly from the loaf pan or transfer to a cutting board for slicing.