Heat the smoker to 275°F. In a large bowl, combine the ground turkey, egg, breadcrumbs, milk, half of the diced onion, half of the bell pepper, half of the minced garlic, 2 teaspoons of the Cajun seasoning, salt, black pepper, Worcestershire sauce, and tomato paste. Mix gently until combined.

Shape the mixture into a compact loaf and place it in a small foil pan or on a piece of foil with the edges turned up. Set it in the smoker and cook until the center reaches 165°F, about 1 1/2 to 2 hours. Let the meatloaf rest while the rice finishes.

While the meatloaf smokes, melt the butter in a medium saucepan over medium heat. Add the remaining onion and bell pepper, the remaining garlic, and the diced jalapeño. Cook for 3 to 4 minutes, stirring, until softened.

Stir in the rice and the remaining Cajun seasoning. Add the chicken broth and bring the mixture to a boil. Cover, reduce the heat to low, and cook for about 18 minutes, or until the rice is tender and the liquid is absorbed.

Remove the rice from the heat and let it stand, covered, for 5 minutes. Fluff with a fork and stir in the parsley. Slice the rested meatloaf and serve it over the jalapeño dirty rice.