Cut a few holes in the bottom of an aluminum pan. If you are using grill where you cannot put a water pan directly below the meatloaf, place the water pan elsewhere inside the grill. Then, make 5 or 6 small balls of aluminum foil about ½-inch in thick. Place those in the bottom of another aluminum pan and then place the pan containing the holes directly on top of the aluminum foil balls. The balls will create a gap between the pans to catch the grease.

If you are using a Big Green Egg or Kamado Joe, place the other aluminum pan on the deflector plate directly below the grill grate and half filled with cold water. Place the pan with the meatloaf directly above the water pan. As the meatloaf cooks, the grease will drain into the water pan.

Heat the oil in a medium sauté pan. Add the chopped onions and cook over medium-low heat, stirring occasionally, for about 8 minutes. The onions should be soft and translucent. Add the garlic and parsley and cook for 1 additional minute. Do not let the garlic burn. Remove from the heat.

Add the chicken stock, Worcestershire sauce, tomato paste, paprika, dry mustard, salt and pepper. Stir to combine.

Meatloaf is very porous and will easily absorb smoke. Good lump charcoal will produce enough smoke to flavor the meatloaf. For extra flavor, add a small handful of wood chips that have been soaked in water for 30 minutes.

Place the meatloaf pan directly on the smoker. Allow it to smoke for 3-4 hours, or until an instant-read meat thermometer reads a minimum internal temperature of 160°F.

While the meatloaf smokes, combine the barbecue sauce, tomato paste, apple cider vinegar, honey, Worcestershire sauce, and dry mustard in a small saucepan. Heat on medium heat until smooth and slightly thickened.

During the last 30 minutes of cook time, brush the tangy BBQ glaze generously over the top of the meatloaf. The glaze will caramelize, creating a rich, bold flavor that complements the smoky meat.