Preheat the smoker to 225°F. If your smoker requires a water pan for steady heat, fill it according to the manufacturer’s directions.

In a mixing bowl, combine the ground bison, egg, breadcrumbs, grated onion, Worcestershire sauce, smoked paprika, salt, and black pepper. Mix gently just until combined, then shape into four small loaves of even thickness.

Set the meatloaves on the smoker grate with space between them. Smoke until the centers reach 160°F on an instant-read thermometer, checking the temperature in the thickest part of each loaf.

While the meatloaves smoke, heat the olive oil in a large saucepan over medium heat. Add the sliced mushrooms and cook, stirring occasionally, until they release their moisture and begin to brown.

Stir the rinsed barley and dried thyme into the mushrooms. Pour in the beef broth and bring the mixture to a boil. Reduce the heat, cover, and simmer until the barley is tender and most of the broth is absorbed, stirring occasionally. If the barley is still firm after the liquid is absorbed, add a little more broth and continue cooking.

Take the meatloaves off the smoker and let them rest for 5 minutes. Stir the parsley into the barley pilaf, then serve the meatloaves alongside it.