Preheat smoker to 300°F.

Add several chunks of hickory wood to the smoker. Let smoker sit until the smoker turns from white to clear. (The initial white smoke that comes when adding new wood is a bit too harsh for smoking. Let it burn off first!)

Meanwhile, using a large skillet, add olive oil and place over medium-high heat. Once hot, add onion, celery and bell pepper; sauté for 5-6 minutes, stirring often.

Add minced garlic; continue sauteing for 1-2 more minutes.

Transfer onion mixture into a large bowl and add all remaining meatloaf ingredients (ground beef, Worcestershire sauce, breadcrumbs, ketchup, egg, parsley, salt, Italian seasonings, pepper and smoked paprika; stir until just combined.

Spray a 9”x5” loaf pan with nonstick cooking spray. Press meatloaf mixture into pan.

Spray a grill basket with nonstick cooking spray. Using a thin spatula, turn meatloaf mixture out of pan onto the grill basket. (Note: For smoked meatloaf, you want maximum exposure to smoke. The loaf pan helps shape the meatloaf while the grill basket is what you will use for the actual smoking process.)

Place meatloaf on prepared smoker until internal temperature reaches 150°F (~1½-2 hours).

Using a small bowl, whisk all Glaze ingredients together.

Brush mixture evenly on top of meatloaf.

Continue smoking at 300°F until internal temperature reaches 165°F (~30 more minutes).

Remove meatloaf from smoker and let rest for at least 10 minutes before slicing.