Get the smoker set up and ready at 250°F.
Mix up the bread crumbs, milk and eggs in a large bowl and put aside for 5 minutes.
In a large mixing bowl mix the bread crumb mixture with the remaining meatloaf ingredients, except the BBQ rub.
Do not overwork the mixture, just make sure all the ingredients are thoroughly mixed and then place on a chopping board and shape.
Once you have your meatloaf shaped, place it on a wire rack and season with BBQ rub.
Place it into a smoker and leave it alone for 2 hours.
Prep the glaze by adding all of the sauce ingredients into a small saucepan over a low heat, stir and allow the sugars to dissolve and the sauce to thicken, this should take 5 minutes.
After two hours of smoking, start glazing the meatloaf. This is why I have mine on a wire rack, it helps remove it in and out of the smoker to get the glaze all over it.
Keep glazing every 30 minutes until the meatloaf reaches its internal temperature of 165°F or you run out of glaze.
Once the meatloaf is at temp, remove it from the smoker and place on a chopping board to rest for 10 minutes.
Once rested, slice up and enjoy the best smoked meatloaf.