1. Prepare the Smoker:

• Preheat your smoker to 225°F (107°C) using your preferred wood (hickory, oak, or apple wood work well).

2. Mix the Meatloaf:

• In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, milk, eggs, onion, garlic, Parmesan cheese, ketchup, Worcestershire sauce, mustard, smoked paprika, salt, pepper, thyme, and onion powder.
• Mix gently until all ingredients are well combined. Avoid overmixing to keep the meatloaf tender.

3. Shape the Meatloaf:

• Shape the mixture into a loaf and place it on a sheet of parchment paper or directly on a wire rack if your smoker supports it. This allows the smoke to circulate evenly.

4. Smoke the Meatloaf:

• Place the meatloaf in the preheated smoker. Smoke for about 2-3 hours or until the internal temperature reaches 155°F (68°C).

5. Prepare the Glaze:

• While the meatloaf is smoking, mix together ketchup, brown sugar, apple cider vinegar, and Worcestershire sauce in a bowl.

6. Glaze and Finish:

• When the meatloaf reaches 155°F, brush the glaze generously over the top of the meatloaf.
• Continue smoking until the internal temperature reaches 165°F (74°C), approximately 30 more minutes.

7. Rest and Serve:

• Remove the meatloaf from the smoker and let it rest for 10-15 minutes before slicing. This helps retain the juices.
• Slice and serve with your favorite sides, such as mashed potatoes or smoked vegetables.