Preheat the Smoker or Grill: Set your smoker to 225°F (110°C). If you’re using a regular grill, set up a two-zone fire for indirect cooking.

Prepare the Meatloaf Mixture: In a large mixing bowl, combine the ground beef, breadcrumbs, egg, milk, onion, garlic, Worcestershire sauce, ketchup, mustard, salt, pepper, and smoked paprika. Use your hands to gently mix until all the ingredients are evenly distributed.

Shape the Meatloaf: Transfer the meat mixture to a clean surface or baking sheet and shape it into a loaf. Make sure it’s compact but not too tightly packed to allow for even cooking.

Get Ready to Smoke: Place the meatloaf on a wire rack or directly onto the smoker grate. Add wood chips or chunks of your choice (hickory, applewood, or mesquite are great options) to the smoker for added flavor.

Smoke the Meatloaf: Let the meatloaf smoke for about 2 to 2.5 hours, or until the internal temperature reaches 155°F (68°C). Use a meat thermometer to check for doneness. The slow cooking process allows the smoky flavor to infuse the meat deeply.

Prepare the BBQ Glaze: While the meatloaf is smoking, mix together the BBQ sauce, brown sugar, apple cider vinegar, and smoked paprika in a small saucepan. Heat over medium-low until the sugar dissolves and the glaze thickens slightly.

Apply the Glaze: Once the meatloaf reaches 155°F, brush the BBQ glaze generously over the top and sides. Let it cook for another 15 minutes or until the internal temperature reaches 160°F (71°C) and the glaze becomes caramelized and sticky.

Rest and Serve: Remove the meatloaf from the smoker and let it rest for 10 minutes before slicing. This ensures the juices redistribute throughout the meat, making it extra tender and juicy.