Preheat your smoker to 225°F. Add your choice of wood chips (apple or cherry are ideal for a subtle sweetness).

In a large mixing bowl, combine the ground turkey, breadcrumbs, eggs, onion, garlic, milk, Worcestershire sauce, smoked paprika, thyme, salt, and pepper. Mix gently with your hands or a spoon until just combined. Over-mixing can make the meatloaf dense.

Form the mixture into a loaf shape on a baking sheet lined with foil or parchment paper. Alternatively, use a loaf pan if you prefer a structured shape.

In a small bowl, whisk together ketchup, apple cider vinegar, brown sugar, Dijon mustard, and smoked paprika. Set aside half for basting and the other half for serving.

Brush a generous layer of glaze over the top of the meatloaf, ensuring it’s evenly coated.

Place the meatloaf directly on the smoker grates or leave it on the foil-lined baking sheet. Close the smoker lid and smoke for 2–3 hours or until the internal temperature of the meatloaf reaches 160°F. Use a meat thermometer to check for doneness.

About halfway through cooking, brush another layer of glaze on the meatloaf to enhance the flavor and create a caramelized crust.

Once the meatloaf reaches 160°F, remove it from the smoker and let it rest for 15 minutes. Resting allows the juices to redistribute, ensuring a moist and flavorful result.

Slice the meatloaf into even portions and serve with the remaining glaze on the side.