Preheat a smoker to 250°F. In a small bowl, stir together the gochujang, honey, and rice vinegar until smooth. Set aside half of this glaze for serving.

In a large bowl, combine the ground beef, panko, egg, green onion, soy sauce, ginger, and sesame oil. Mix gently until just combined so the meatloaf stays tender.

Shape the mixture into a compact loaf. Lay the bacon slices side by side on a sheet of parchment, slightly overlapping them. Set the loaf across the bacon and wrap the slices around it, placing the seams underneath.

Place the loaf seam-side down on the smoker grates. Smoke until the center reaches 150°F, about 1 1/2 to 2 hours depending on the loaf’s shape and the smoker. Brush the top and sides with the glaze, then continue smoking until the center reaches 160°F and the bacon is browned and crisp, about 20 to 30 minutes more.

While the meatloaf smokes, toss the cabbage and carrot with the mayonnaise and sesame seeds. Refrigerate the slaw until ready to serve.

Transfer the meatloaf to a cutting board and let it rest for 10 minutes before slicing. Serve with the sesame slaw and the reserved gochujang glaze, then sprinkle with cilantro.