Ingredients
For The Sauce:
- 4 small jalapeños or 2 large
- 40 ounces of pineapple chunks
- 1/2 cup + 3 tablespoons pineapple juice
- 1 tablespoon garlic minced
- 2 tablespoons + 1 teaspoon balsamic vinegar
- 2 1/2 teaspoons molasses
- 1/2 teaspoons salt
- pinch of pepper
For The Mini Meatloaves:
- 1 1/2 pounds lean ground turkey
- 1/2 cup old-fashioned oatmeal
- 1 egg
- 1/3 cup onion diced
- 1/2 cup pineapple tidbits
- 1/2 tablespoon garlic minced
- 1/4 cup cilantro roughly chopped
- 3/4 teaspoon smoked paprika
- 1 1/2 tablespoons hickory liquid smoke
- 3/4 teaspoon salt
- Pinch of pepper
Instructions
- Preheat your broiler to high, line a baking sheet with tinfoil and spray it with cooking spray.
- Cut the jalapeños lengthwise, taking out the seeds. Place them cut-side down on the prepared baking sheet.
- Drain the pineapple chunks (keep the juice!) and lay them on the baking sheet with the jalapeños.
- Broil until charred and black, about 15-20 minutes.
- Add the broiled jalapeños and pineapple into a large food processor, along with the pineapple juice, garlic, balsamic vinegar, molasses, salt, and pepper. Blend until well combined.
- Pour the sauce into a medium saucepan and simmer on medium low heat until most of the water is evaporated and the sauce slightly thickens, about 25-30 minutes, 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°F.
- Fill the muffin tin with the turkey mixture, and spread about half of the sauce over top of each meatloaf.
- Bake until no longer pink inside, about 20-23 minutes.
- Serve with additional sauce on the side to dip and DEVOUR