Heat the oven to 375°F. Lightly grease eight cups of a standard muffin tin with neutral oil or nonstick cooking spray.

In a small bowl, stir together the gochujang and 2 tablespoons of the barbecue sauce. Set this glaze aside. Keep the remaining barbecue sauce for the meatloaf mixture.

In a large bowl, combine the ground turkey, egg, panko, diced onion, soy sauce, sesame oil, and remaining 6 tablespoons of barbecue sauce. Mix gently until just combined. Avoid overmixing, which can make the muffins dense.

Divide the turkey mixture evenly among the eight prepared muffin cups. Bake for 15 minutes.

Carefully spoon the gochujang barbecue glaze over the muffins. Return the tin to the oven and bake for another 10 to 15 minutes, until the centers reach 165°F.

While the muffins bake, toss the cabbage and grated carrot with the rice vinegar, honey, and half of the sesame seeds. Let the slaw sit for a few minutes so the flavors can come together.

Rest the muffins in the tin for 5 minutes, then lift them out. Top with the remaining sesame seeds and sliced green onions. Serve with the sesame slaw.