Preheat your oven to 350°F (175°C).

In a medium skillet, heat vegetable oil over medium heat. Sauté the finely diced onions for about 10 minutes until translucent.

Stir in the crushed garlic and cook for another 2 minutes until fragrant. Transfer to cool.

In a bowl, combine the cooling onion mixture with minced green onions, gochujang, beaten eggs, and kosher salt. Mix well.

In another bowl, combine the ground pork and panko bread crumbs. Fold in the onion mixture gently to not overwork.

Transfer the meat mixture into a greased loaf pan or shape freeform on a baking sheet.

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

While it bakes, mix the glaze ingredients in a bowl until combined.

Once the meatloaf reaches 140°F, coat it evenly with the glaze and return to the oven for another 10-15 minutes until it reaches 160°F (71°C).

Let the meatloaf rest for 10 minutes before slicing. Serve garnished with sesame seeds.