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Preheat the oven to 160०C/320०F. Grease and line a 11 x 21cm (4 x 8 in) loaf pan with baking (parchment) paper, allowing the paper to overhang the two long sides.
Place the panko in a bowl. Crumble in the chicken stock cube. Add 1 cup of water. Mix and allow to absorb for 5 minutes.
Combine the ketchup and char siu sauce in a small bowl.
In a separate large bowl, place the mince, soaked breadcrumbs, carrot, spring onion, coriander, egg, salt and pepper. Add half of the ketchup mixture (reserve the remainder for later). Mix until well combined.
Place the mince mixture in the prepared pan, pressing down well. Cook for 30 minutes. Drain off any fat and juices. Glaze the top of the meatloaf with the reserved ketchup mixture. Bake for a further 20 minutes; increase to 400 bake a final 10.
In the meantime, make the quick pickled carrots. Combine the ingredients in a bowl. Set aside for at least 10 minutes.
Remove the meatloaf from the oven and rest for 10 minutes. Sprinkle with sesame chilli flakes and sesame seeds, if using. Slice and serve with quick pickled carrots.