In a skillet over medium heat, sauté onion, celery, and bell pepper in 1 tbsp olive oil for 5-7 minutes until softened. Add garlic in the last minute. Let cool.

In a small bowl, mix panko breadcrumbs and milk. Let sit for 5 minutes to create a panade.

In a large bowl, combine ground beef, ground pork, cooled vegetable mixture, panade, eggs, Worcestershire sauce, Dijon mustard, BBQ rub, thyme, and cayenne (if using). Mix gently.

Shape the mixture into a loaf on parchment paper, about 9 inches long, 5 inches wide, and 3 inches tall. Refrigerate for 30 minutes to firm up.

Preheat your smoker to 250°F (121°C). Use hickory and cherry wood for optimal flavor.

Place the meatloaf directly on the smoker grates. Insert a meat thermometer and smoke until it reaches an internal temperature of 135°F (57°C), about 2 hours.

While smoking, prepare the glaze: Combine ketchup, brown sugar, apple cider vinegar, honey, hot sauce, and smoked paprika in a saucepan. Simmer for 5 minutes until thickened.

When the meatloaf reaches 135°F (57°C), brush generously with the glaze. Continue smoking until it reaches 160°F (71°C), about 45-60 minutes more, applying more glaze every 15 minutes.

Remove meatloaf from smoker and let rest for at least 15 minutes before slicing.