Here's what happens when you put apple pie filling in a smoked meatloaf! This Apple Pie Smoked Apple Pie Meatloaf is sweet, savory, and downright satisfying - the kind of recipe that turns a simple cookout into a story worth repeating!
Start by giving your apple pie filling a light chop in the blender - just enough to break up the big chunks of apple without turning it into puree. Next, chop your bacon into small bits and dice the onions. Heat a skillet over medium-high heat, toss in the bacon, and let it render for a few minutes until it’s sizzling and halfway cooked. Add the onions and cook until they’re starting to turn translucent, stirring occasionally. Once done, drain the excess fat and set your bacon-onion mix aside to cool slightly.
In a large mixing bowl, combine the ground beef, hot sausage, bread crumbs, brown sugar, eggs, mustard, Worcestershire sauce, and your seasoning blend. Once the base is mixed, fold in the cooked bacon-onion mixture and your chopped apple pie filling. Mix everything gently with your hands until well incorporated, but don’t overwork it.
Then line a disposable loaf pan with plastic wrap, fill it tightly with the meat mixture, and wrap it up snugly. Place it in the freezer overnight - this will create meatloaves that will hold their shape beautifully once they hit the smoker.
When you’re ready to cook, fire up your smoker to 275°F (135°C). While it comes to temperature, remove your loaves from the plastic wrap and let them thaw just enough - about 10 minutes - so the outer layer softens. This step helps the rub stick better. Brush each loaf with a bit of mustard or Worcestershire sauce and season the outside generously with more Dirty Bird Hot (or your favorite BBQ rub). A great trick is to use a disposable wire rack: it keeps the loaves stable and makes moving them on and off the smoker a breeze.
Place the meatloaves on the smoker, close the lid, and let them cook undisturbed for 45 minutes. After that first stretch, rotate each loaf 180° for even cooking and close the lid again. Cook for another 30 minutes, then start checking the internal temperature. You’re looking for a perfect 165°F (74°C) in the center.
Once the meatloaves hit that mark, bring them inside and brush the tops with Kosmo’s Q Sweet Apple Chipotle BBQ sauce for a glossy, tangy glaze. Let it set for 5 minutes.
The smell alone will have your neighbors wandering over - that mix of apple, smoke, and sizzling pork is pure magic. When you slice into it, you’ll find a juicy, tender interior balanced by a smoky crust and that sweet hint of apple pie in every bite. The glaze caramelizes just enough to give each slice a little extra kick of heat and fruit.
Even if you're sceptical about the apple pie filling, following the rest of this recipe will yield an incredible smoked meatloaf! Serve with creamy mashed potatoes or roasted vegetables, and you’ve got yourself a dinner that’s equal parts cozy and exciting.
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