Soak the hickory wood chips in water according to the smoker’s instructions. Preheat the smoker to 250°F.

In a small bowl, stir together the softened cream cheese and chopped parsley until evenly combined. Set aside.

In a large mixing bowl, combine the ground beef, diced andouille, egg, breadcrumbs, milk, onion, Cajun seasoning, Worcestershire sauce, salt, and black pepper. Mix gently just until everything is evenly distributed.

Place a large piece of parchment paper on the counter. Shape about half of the meat mixture into a rectangle. Spread the cream cheese mixture down the center, leaving a border around the edges.

Shape the remaining meat mixture over the filling. Pinch the edges and ends together to seal the cream cheese inside, then smooth the loaf into an even shape.

Set the meatloaf on a smoker-safe tray or piece of foil with the seam underneath. Add the drained wood chips to the smoker as directed by the manufacturer.

Smoke the meatloaf until the center reaches 160°F on an instant-read thermometer, checking the temperature in the meat rather than the cream cheese filling.

Remove the loaf from the smoker and let it rest for 10 minutes before slicing. This helps the meatloaf hold its shape and keeps the creamy center from spilling out.