Preheat the oven to 350°F (175°C) and gather all ingredients.

In a medium pan, heat vegetable oil and sauté diced onion until translucent, about 10 minutes. Add crushed garlic for the last 2 minutes, then cool.

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

In another bowl, combine ground pork and panko bread crumbs. Gently fold in the flavor base until just combined.

Press the mixture into a loaf pan or shape freeform on a lined baking sheet.

Bake in the preheated oven for 40 minutes, or until the internal temperature reaches 140°F (60°C).

While baking, mix glaze ingredients until smooth.

Spread the glaze over the meatloaf after 40 minutes 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 with mustard pickled onions.