Prep the smoker according to the method recommended by the smoker's brand. If using an electric smoker, preheat to 220°F.
Meanwhile, in a large bowl whisk together the panko, milk and eggs. Soak for 15 minutes. Then mix in the ground beef, apple, onion, garlic and jalapeno. Then mix in the chipotles in adobo sauce and unsweetened cocoa powder. Rest for 15 minutes to develop flavors.
Grease a loaf pan with cooking spray then transfer the meatloaf mixture to the pan. Use a spatula to round over the top of the loaf.
Place the uncovered meatloaf in the smoker and tightly seal the smoker. Then add in your smoking chips to the chamber. The smoke should last about 30 minutes.
Smoke the meatloaf for 45-55 minutes, until the internal temperature reaches 160°F.
While the meatloaf is smoking, start the sauce. In a large pot over medium high heat add the ketchup, honey, peach jelly, worcestershire and tomato paste. Whisk until smooth then bring to a low simmer. Continue to whisk until the sauce is starting to thicken then reduce the temp to medium low and continue to simmer.
When the meatloaf reaches an internal temp of 160°F remove it from the smoker and tent with foil. Cool for at least 30 minutes for the best results. The meatloaf will be easier to slice the longer it cools.
When ready to serve, spoon about a quarter to half cup of sauce over the top. Slice and serve. Enjoy!