Preheat a smoker to 250°F. Use a mild wood such as applewood. Line a small rimmed pan with foil or prepare a sheet of foil for the loaf.

In a small bowl, stir together the breadcrumbs and milk. Let them sit for a few minutes so the crumbs absorb the milk.

In a large bowl, combine the ground beef, soaked breadcrumbs, egg, ham, drained pineapple, ½ cup Monterey Jack, minced onion, garlic powder, salt, and pepper. Mix gently just until combined.

Shape the mixture into a compact loaf on the prepared pan. Avoid packing it too tightly so the meatloaf stays tender.

Stir the brown sugar into ¼ cup of the BBQ sauce. Brush this glaze over the top and sides of the loaf.

Place the meatloaf in the smoker and cook until the center reaches 160°F, checking with an instant-read thermometer. Cooking time can vary with the loaf’s shape and the smoker.

Sprinkle the remaining ¼ cup Monterey Jack over the top during the final few minutes of smoking. Once the cheese has melted, remove the meatloaf and let it rest for 10 minutes.

Warm the remaining ¼ cup BBQ sauce and serve it alongside the sliced meatloaf.