Preheat the electric smoker to 250°F. Add your preferred smoking wood according to the smoker’s instructions.

In a large bowl, whisk the egg with the milk and Worcestershire sauce. Stir in the breadcrumbs, chopped onion, thyme, salt, and pepper.

Add the ground turkey and mix gently until just combined. Avoid packing the mixture tightly so the meatloaf stays tender.

Shape the mixture into a compact loaf and place it on a smoker-safe rack or a sheet of foil with a few small openings for smoke to circulate.

Set the loaf in the smoker and cook until the center reaches 150°F, checking with an instant-read thermometer.

While the meatloaf smokes, stir together the cranberry sauce, maple syrup, and Dijon mustard in a small bowl.

Brush about half of the cranberry-maple glaze over the loaf. Continue smoking until the center reaches 165°F, then brush on the remaining glaze during the final few minutes.

Remove the meatloaf from the smoker and let it rest for 10 minutes before slicing. This helps the slices hold together and keeps the juices in the loaf.