Heat a smoker to 250°F. Line a small rimmed baking sheet with foil, then set a wire rack on top. This lets smoke circulate around the meatloaf while catching drips.

In a large bowl, combine the ground beef, egg, breadcrumbs, milk, onion, parsley, Worcestershire sauce, salt, and black pepper. Mix gently with your hands just until combined. Overmixing can make the meatloaf dense.

Shape the mixture into a compact loaf about 8 inches long and place it on the rack. In a small bowl, stir together the ground coffee, smoked paprika, and garlic powder. Pat the mixture evenly over the top and sides of the loaf.

Place the meatloaf in the smoker and cook until the center reaches 145°F, about 1 hour and 30 minutes. Use an instant-read thermometer and check the center without touching the rack.

While the meatloaf smokes, whisk together the ketchup, molasses, espresso, apple cider vinegar, brown sugar, and Dijon mustard in a small bowl.

Brush about half of the glaze over the meatloaf once it reaches 145°F. Continue smoking until the center reaches 160°F, then brush on the remaining glaze during the final few minutes so it turns glossy without scorching.

Transfer the meatloaf to a cutting board and let it rest for 10 minutes before slicing. Resting helps the slices hold together and keeps the juices in the loaf.