• Preheat the oven to 375°F and line a 9-by-5-inch loaf pan with foil. Spray with cooking spray.
  Cooking spray for the pan
  
• Add the panko crumbs and milk to a large mixing bowl and let stand for 5 minutes. Add the remaining meatloaf ingredients to the bowl and mix gently until thoroughly combined. Avoid overmixing.
  1/2 cup panko breadcrumbs | 1/4 cup whole milk | 1 pound lean ground beef | 1 pound ground pork | 2 green onions | 3 cloves garlic | 1 1/2 tsp grated fresh ginger | 1 small carrot | 1 large egg | 2 tbsp low-sodium soy sauce | 2 tsp sesame oil | 1 tbsp gochujang (Korean chili paste) | 1 tsp onion powder | 1 tsp granulated sugar | 1/2 tsp fine salt | 1/2 tsp freshly ground black pepper
  
• Gently pack the meat mixture in the prepared loaf pan. Bake for 1 hour. Carefully drain off the excess liquids.
  

Make the Topping

• Combine 2 tablespoons of gochujang, ketchup, honey, soy sauce, rice vinegar, and sesame oil in a small bowl, brush over the meatloaf, and return it to the oven. Bake for 15 to 20 minutes longer or until the internal temperature reaches at least 165°F.
  2 tbsp gochujang | 2 tbsp ketchup | 1 tbsp honey or brown sugar | 1 tbsp low sodium soy sauce | 1 tsp rice vinegar | 1 tsp sesame oil
  
• Cool the meatloaf on a rack for 10 minutes.
  
• Grasp the ends of the foil and remove the meatloaf from the pan. Place the loaf on a tray or cutting board and slice as desired.