Preheat the smoker:

1. Preheat the smoker to 275°F. Lightly oil a wire rack or smoker-safe tray. Set up a drip pan underneath if desired.

Make the panade:

1. In a large bowl, combine the breadcrumbs and milk. Let sit for about 5 minutes so the crumbs absorb the liquid.

Mix the meatloaf:

1. To the breadcrumb mixture, add: eggs, 2 tablespoons Cherry BBQ Glaze, Worcestershire sauce, garlic, smoked paprika, thyme, sage, salt, pepper, grated carrot, if using. Stir to combine.
2. Add the ground beef. Mix gently with your hands just until combined. Do not overmix.

Shape the loaves:

1. Divide the mixture into 2 equal portions. Shape each into a loaf about: 7–8 inches long, 3–3 1/2 inches wide, and about 2 inches thick
2. Place the loaves on the prepared rack with space between them.

Smoke the meatloaf:

1. Place the loaves in the smoker. Smoke at 275°F until the internal temperature reaches about 130–140°F. Brush on the first coat of Cherry BBQ Glaze. Continue smoking until the loaves reach about 150–155°F. Brush on a second coat of glaze. Continue cooking until the center reaches 160–165°F.

Rest and serve:

1. Remove the meatloaves from the smoker.
2. Rest for 10–15 minutes before slicing.
3. Serve with extra Cherry BBQ Glaze on the side.