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1.
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Preheat your broiler to high, line a rimmed baking sheet with tinfoil and spray it with cooking spray 2.
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Cut the jalapenos in half lengthwise and take out the seeds.
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Place them cut side down on the prepared baking sheet.
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3.
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Drain the pineapple (keep the juice) and lay them out onto the baking sheet with the jalapeno.
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4.
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Broil until charred and black, about 15-20 minutes.
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Remove from oven.
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5.
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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.
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Blend until well combined.
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You will not get a totally smooth sauce, as the pineapples stay a little chunky.
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6.
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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.
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7.
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While the sauce cooks, mix all the meatloaf ingredients in a large bowl until well Incorporated.
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8.
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Spray a 12-count standard size muffin tin with cooking spray and preheat your oven to 350 F. 9.
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Fill the muffin tin with the turkey mixture, and spread about half of the sauce over top of each meat loaf.
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10.
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Bake until no longer pink inside, about 20-23 minutes.
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Remove from oven.
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11.
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Serve with additional sauce on the side to dip and devour!
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Notes: 1.
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The hubs wished that I used crushed pineapple so that the pineapple would be more dispersed throughout.
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I liked the bursts of sweetness that tidbits gave.
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Use whatever you prefer.
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2.
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You may need more juice than what is reserved from the 2 cans of pineapple chunks.
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3.
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You can get away with only 1/2 the sauce, but then you wont have any leftover to dip the meatloaf in.
