Preheat the oven to 350°F (175°C) and prepare a loaf pan by greasing it with vegetable oil.

Heat 1 tablespoon of vegetable oil in a skillet and sauté the diced onion for about 10 minutes until translucent. Add minced garlic and cook for an additional 2 minutes.

Transfer the cooled onion and garlic mixture to a mixing bowl, stir in gochujang, eggs, and salt.

In a large bowl, mix ground pork with panko bread crumbs and fold in the onion-garlic-gochujang mixture carefully.

Transfer to the loaf pan and press the mixture firmly, smoothing the surface.

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

Prepare the glaze by whisking together apricot jam, honey, sesame oil, garlic powder, soy sauce, and rice wine vinegar until smooth.

After 40 minutes, spread the glaze over the meatloaf and return to the oven, baking for an additional 10-15 minutes or until it reaches 160°F (71°C).

Allow the meatloaf to rest for at least 10 minutes before slicing; sprinkle sesame seeds on top for garnish.