In a large bowl, mix all of the meatloaf ingredients until combined.
Mold the meat mixture into a log or loaf shape.
In a medium bowl, combine the ingredients for the honey whisky sauce and brush half of it onto the meatloaf. Set the remaining sauce aside.
Once the smoker has reached 250F, place your meatloaf inside. Brush with the remaining sauce once it has been cooking for 2 hours.
Cook for 4 hours or until the meatloaf has reached an internal temperature of 165F.
Remove the meatloaf from the smoker, cut it into slices, and serve while hot.
Notes
Smoked meatloaf can overcook easily and turn out dry. To avoid a dry meatloaf, check the internal temperature after 3 hours of cook time to determine how much more cook time is required.