Start by making the star of the show – the pineapple BBQ sauce. In a medium saucepan, combine 40 ounces of pineapple chunks, ½ cup + 3 tablespoons of pineapple juice, 1 tablespoon of minced garlic, 2 tablespoons + 1 teaspoon of balsamic vinegar, 2½ teaspoons of molasses, ½ teaspoon of salt, and a pinch of pepper. Bring the mixture to a simmer over medium heat and let it cook for about 15 minutes. Stir occasionally until the sauce thickens slightly. Once done, set aside.
Preheat your oven to 375°F (190°C). This ensures that your mini meatloaves bake evenly and thoroughly.
In a large mixing bowl, combine 1½ pounds of lean ground turkey, ½ cup of old-fashioned oatmeal, 1 egg, ⅓ cup of diced onion, ½ cup of pineapple tidbits, ½ tablespoon of minced garlic, ¼ cup of chopped cilantro, ¾ teaspoon of smoked paprika, 1½ tablespoons of hickory liquid smoke, ¾ teaspoon of salt, and a pinch of pepper. If you like a bit of heat, finely chop your jalapeños and add them to the mixture. Mix everything together with your hands or a spatula until just combined. Be careful not to overmix!
Using your hands, shape the meat mixture into mini loaves, about 3 inches long and 1 inch thick. You should be able to make around 8-10 mini loaves, depending on the size. Place them in your prepared mini loaf pan or on a baking sheet lined with parchment paper.
Once shaped, bake the mini meatloaves in your preheated oven for about 25-30 minutes, or until they are cooked through and a meat thermometer reads 165°F (74°C).
During the last 5 minutes of baking, brush a generous amount of the pineapple BBQ sauce over each mini meatloaf. This will give them a lovely glaze and enhance the flavor. Return them to the oven to finish cooking.
Once baked, remove the mini meatloaves from the oven and let them cool slightly before serving. Drizzle with extra pineapple BBQ sauce if desired, and garnish with additional chopped cilantro for a fresh touch.
