Preheat your oven to 350°F (175°C). Gather all your ingredients.

In a medium skillet over medium heat, add a splash of vegetable oil. Sauté the finely diced onion for about 10 minutes until translucent. Add crushed garlic and cook for an additional 2 minutes. Remove from heat and let cool.

In a large bowl, combine the cooled onion mixture, minced green onions, gochujang, beaten eggs, and kosher salt. Mix until well blended.

In another large bowl, mix the ground pork and panko bread crumbs. Gradually fold in the onion mixture. Avoid overmixing.

Transfer the mixture into a loaf pan or shape into a loaf on a parchment-lined sheet.

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

While the meatloaf is baking, mix glaze ingredients in a small bowl until smooth.

After 40 minutes, remove the meatloaf and brush the gochujang glaze over the top. Return to the oven for an additional 10-15 minutes.

Let the meatloaf rest for a few minutes before slicing. Serve with remaining glaze and optional mustard pickled onions.