Ingredients

The following ingredients have 12 Servings
  • 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

Instruction

  • 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