Preheat a smoker to 250°F. Heat the olive oil in a skillet over medium heat. Add the spinach and cook, stirring, until wilted. Transfer it to a plate and let it cool. Once cool, squeeze out excess moisture and chop it.

In a mixing bowl, combine the ground beef, egg, Parmesan, garlic powder, onion powder, smoked paprika, salt, and black pepper. Mix gently just until combined.

Place a large sheet of parchment paper on the counter. Pat the beef mixture into a rectangle about 1/2 inch thick. Spread the spinach down the center, then place the mozzarella log on top.

Use the parchment to bring the long sides of the beef mixture up and around the filling. Pinch the seam and ends closed to seal in the spinach and mozzarella. Shape the loaf evenly, keeping the filling covered.

Arrange the bacon slices side by side on a clean sheet of parchment, slightly overlapping them. Place the meatloaf seam-side down across the bacon. Wrap the bacon around the loaf, tucking the ends underneath.

Set the meatloaf seam-side down on the smoker grate. Smoke until the center reaches 160°F on an instant-read thermometer. If the bacon needs more browning, briefly finish the loaf under a hot broiler, watching it closely.

Transfer the meatloaf to a cutting board and rest it for 10 minutes. Slice gently so the mozzarella filling stays in place.