Mini BBQ Pineapple Turkey Meatloaves

1. Preheat your broiler to high, line a rimmed baking sheet with tinfoil and spray it with cooking spray
2. Cut the jalapenos in half 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. Remove from oven.
5. Add the broiled jalapenos and pineapple into a large food processor, along with the listed amount of pineapple juice (see note), 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 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.
7. While the sauce cooks, mix all the meatloaf ingredients in a large bowl until well Incorporated.
8. Spray a 12-count standard size muffin tin with cooking spray and preheat your oven to 350 F.
9. Fill the muffin tin with 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. Remove from oven.
11. Serve with additional sauce on the side to dip and devour!

Notes:
1. The hubs wished that I used crushed pineapple so that the pineapple would be more dispersed throughout. I liked the bursts of sweetness that tidbits gave. Use whatever you prefer.
2. You may need more juice than what is reserved from the 2 cans of pineapple chunks.
3. You can get away with only ½ the sauce, but then you won’t have any leftover to dip the meatloaf in.