|3||teaspoons canola oil|
|2||medium onions, thinly sliced|
|3||red bell peppers, cored, quartered, and seeded|
|2||soft, eggy dinner rolls, torn up (enough to make 2 cups)|
|4||pounds ground turkey (mixed white and dark meat)|
|½||cup chopped fresh parsley|
|2||eggs, lightly beaten|
|2||cloves garlic, finely chopped|
|1||tablespoon dry mustard powder|
|1||tablespoon Worcestershire sauce|
|Salt and pepper, to taste|
|1½||cups barbecue sauce|
|Canola oil (for the pan)|
|Extra barbecue sauce (for serving)|
1. Have on hand a rimmed baking sheet.
2. In a large skillet over medium high heat, heat 2 teaspoons of the canola oil. Add the onions, and cook, stirring often, for 10 minutes or until they begin to caramelize. Reserve 1 cup for the sliders.
3. Turn on the broiler. On the baking sheet, set the peppers skin side up and brush with the remaining 1 teaspoon oil. Slide the baking sheet about 8 inches from the broiling element and cook the peppers for 10 minutes or until they are thoroughly charred. Transfer to a large bowl. Cover with plastic wrap. Cool. With your fingers and a paring knife, discard the skin from the peppers. Chop 4 pieces of pepper for the meatloaf; slice 8 pieces for the sliders and set those aside.
4. Turn the oven down to 350 degrees.
5. In a large bowl, combine the dinner rolls and milk; set aside for 5 minutes.
6. To the roll mixture, add the turkey, parsley, eggs, garlic, mustard powder, Worcestershire, salt, pepper, and ½ cup barbecue sauce. Mix thoroughly. Lightly oil the baking sheet. Tip the turkey mixture onto the pan. Using your hands, form a large loaf. Spread the remaining 1 cup barbecue sauce on top of the loaf.
7. Bake meatloaf for 1 hour or until a meat thermometer inserted into the center registers 165 degrees. Remove from oven and rest for 10 minutes. Reserve ⅓
of the loaf for the sliders. Slice remaining meatloaf and serve with extra barbecue sauce and a salad.
Karoline Boehm Goodnick