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Mini BBQ Pineapple Turkey Meatloaves - Smokey, sweet and a little bit spicey, these are sure to be a hit at your dinner table! | Foodfaithfitness.com | #meatloaf #glutenfree #recipe

Mini Turkey Meatloaves with Spicy Pineapple BBQ Sauce

Prep Time 1 hour
Cook Time 25 minutes
Total Time 1 hour 25 minutes
Servings 12
Author Taylor

Ingredients

  • 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

Instructions

  1. Preheat your broiler to high, line a baking sheetwith tinfoil and spray it with cooking spray
  2. Cut the jalapenos lengthwise, and take out the seeds. Place them cut side down on the prepared baking sheet.
  3. Drain the pineapple (keep the juice!) and lay them out onto the baking sheet with the jalapeno.
  4. Broil until charred and black, about 15-20 minutes.
  5. 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.
  6. 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.
  7. While the sauce cooks, mix all the meatloaf ingredients in a large bowl until well Incorporated.
  8. Spray a muffin tin with cooking spray and preheat your oven to 350 degrees.
  9. Fill the muffin tinwith the turkey mixture, and spread about half of the sauce over top of each meat loaf.
  10. Bake until no longer pink inside, about 20-23 minutes.
  11. Serve with additional sauce on the side to dip and DEVOUR

Recipe Notes

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.