In a large mixing bowl, combine ground beef, breadcrumbs, milk, eggs, chopped onion, minced garlic, ketchup, Worcestershire sauce, smoked paprika, onion powder, garlic powder, salt, and pepper. Mix gently until combined.

Transfer the mixture onto parchment paper and shape it into an 8-inch loaf.

Set your smoker to 225°F (107°C) and preheat with your favorite wood chips.

Place the meatloaf onto the smoker grates and smoke for about 2 hours.

Mix together the optional glaze ingredients. Brush the glaze over the meatloaf after 2 hours and continue cooking until the internal temperature reaches 160°F (71°C).

Let the meatloaf rest on a cutting board for 10 minutes before slicing.