Heat a smoker to 250°F. Use a mild wood such as apple or pecan so the smoke complements the chipotle without overwhelming it.

In a large bowl, combine the ground turkey, egg, panko, grated onion, minced chipotle, adobo sauce, jalapeño, cumin, salt, and black pepper. Mix gently until evenly combined, taking care not to pack the mixture too tightly.

Shape the turkey mixture into a compact loaf on a rimmed pan or in a shallow disposable foil pan. Place it in the smoker and cook until the center reaches 165°F, checking with an instant-read thermometer.

While the meatloaf smokes, heat the olive oil in a medium saucepan over medium heat. Add the rinsed rice and stir for about 1 minute to lightly coat the grains.

Add the chicken broth and bring it to a boil. Stir in the black beans, cover the pan, and reduce the heat to low. Cook until the rice is tender and the liquid is absorbed, following the rice package timing. Remove from the heat and let it stand, covered, for 5 minutes.

Fluff the rice with a fork and fold in the chopped cilantro. Rest the smoked meatloaf for 5 minutes, then slice and serve over the black bean rice with lime wedges.