This mini meatloaf recipe features a pineapple BBQ sauce and is made out of turkey to keep it healthy. Quick, easy and great for kids!
You guys. Have you ever watched “American Horror Story?”
We just started watching it and we are HOOKED. Like “first-season-in-2-days-oh-my-gosh-we-forgot-to-eat-dinner-because-we-were-too-busy-watching-and-sleep?-what-is-that-we-don’t-need-that” kind of hooked.
“Just started watching” is probably the understatement of the past eleventy billion years. It’s more like “just started letting it consume our ENTIRE life.”
I even thought about watching it WHILE I ate gluten free pancakes. But I think my brain would explode from SO MUCH excitement.
However, through our new found addiction, I learned something about myself.
My old age has turned me into a complete and utter wussy.
I used to be able to watch scary things with ALL the lights turned off, ALONE in the middle of the night and go to bed with ZERO problems.
But, apparently the glory days of my youth are gone, because this girl has been waking up in the middle of the night from the scaries.
But. THIS SHOW. It’s SO worth it. Plus, the Huberoni is home at night time now so I can just wake him up to experience what I am going through.
He enjoys when I do that. A lot.
I can’t confirm or deny that the above sentence is a true statement.
I could continue my possible-maybe-ok-yes-I-was-lying streak and tell you that we ate this mini meatloaf recipe during one of our binge watching sessions, and they were SO good that we almost stopped watching.
But, I actually made these about a billion years ago (pre-addiction) and just forgot to share them with you.
There’s a few things we need to discuss about them though. The key point being:
- They are not pretty.
BUT, I asked you guys on Facebook if you would judge me for posting something that looked like it had just crawled out of a swamp, and you said no. So, you brought it upon yourselves.
And I love you for being equal opportunity ugly food-ists.
Not only are these little bites packed with PROTEINY good-nosity. But they also have a smokey-sweet-but-still-a-little-tangy fo’ yo’ MOUF goin’ onnnn.
And pineapple. You know the yellow, tropical fruit that makes us forget that it’s October and we suddenly feel like it’s the Summer again? That one. Remember the BBQ chicken summer rolls? Pineapple and BBQ sauce were MADE for each other.
Yes, forgetting it’s October, MAY be a bit of a stretch. Don’t question it.
Just eat them. Love them. And feel really good about yourselves for your inclusive-ugly-food ways.
Mini Turkey Meatloaves with Spicy Pineapple BBQ Sauce
- For the sauce:
- 4 Small Jalapenos or 2 large
- 2 20 oz Containers of pineapple chunks
- 1/2 cup + 3 Tbsp Pineapple juice
- 1 Tbsp Garlic minced
- 2 Tbsp + 1 tsp Balsamic vinegar
- 2 1/2 tsp Molasses
- 1/2 tsp Salt
- Good pinch of pepper:
- For the mini meatloaves:
- 1 1/2 Lbs Lean ground turkey I love Jennie-O!
- 1/2 Cup Old fashioned oatmeal
- 1 egg
- 1/3 Cup Onion diced
- 1/2 Tbsp Garlic minced
- 1/2 cup Pineapple tidbits *
- 1/4 Cup Cilantro roughly chopped
- 3/4 tsp Smoked paprika
- 1 1/2 TbspHickory liquid smoke
- 3/4 tsp Salt
- Pinch of pepper
- Preheat your broiler to high, line a baking sheetwith tinfoil and spray it with cooking spray
- Cut the jalapenos lengthwise, and take out the seeds. Place them cut side down on the prepared baking sheet.
- Drain the pineapple (keep the juice!) and lay them out onto the baking sheet with the jalapeno.
- Broil until charred and black, about 15-20 minutes.
- Add the broiled jalapenos and pineapple into a large food processor, along with the pineapple juice**, garlic, balsamic vinegar, molasses, salt and pepper. Blend until well combined. You will not get a totally smooth sauce, as the pineapples stay a little chunky.
- Pour the sauce into a medium saucepanand simmer on medium low heat until most of the water is evaporated and the sauce slightly thickens, about 25-30 mins, stirring occasionally.
- While the sauce cooks, mix all the meatloaf ingredients in a large bowl until well Incorporated.
- Spray a muffin tin with cooking spray and preheat your oven to 350 degrees.
- Fill the muffin tinwith the turkey mixture, and spread about half of the sauce over top of each meat loaf.
- Bake until no longer pink inside, about 20-23 minutes.
- Serve with additional sauce on the side to dip and DEVOUR
The hubs wished that I used crushed pineapple so that the pineapple would be more dispersed throughout. I liked the bursts of sweetness, so use whatever you prefer
*You may need more juice than what is reserved from the 2 cans of pineapple chunks
You can get away with only 1/2 the sauce, but then you won't have any leftover to dip the meatloaf in.
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More mini food recipes:
Mini Meatloaves from around the web:
Chipotle Turkey Meatloaf Muffins – Ifoodreal
Feta & Sage Mini Chicken Meatloaves – Carrie’s Experimental Kitchen
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