Set the Traeger to 325°F and preheat with the lid closed. Rinse the jasmine rice under cool water until the water runs mostly clear.

Add the rice and water to a saucepan. Bring to a boil, then cover and cook over low heat until the rice is tender and the water is absorbed, about 15 minutes. Remove from the heat and let it stand covered.

In a large bowl, combine the ground pork, panko, egg, half of the sliced scallions, ginger, garlic, 2 tablespoons soy sauce, 1 tablespoon hoisin sauce, and 1 teaspoon sesame oil. Mix gently until just combined.

Shape the pork mixture into a compact loaf on a parchment-lined rimmed baking sheet. Place it on the Traeger and smoke with the lid closed until the center reaches 160°F, about 60 to 75 minutes. Check the temperature with an instant-read thermometer.

While the loaf cooks, stir together the remaining 1 tablespoon hoisin sauce, 1 tablespoon soy sauce, rice vinegar, and honey. Brush the mixture over the meatloaf during the last 15 minutes of cooking.

Remove the meatloaf from the Traeger and let it rest for 10 minutes before slicing. Fluff the rice with a fork and stir in the remaining 2 teaspoons sesame oil and the remaining scallions. Serve the slices over the sesame rice.