Recipe for turkey meatloaf with barbecue sauce

Karoline Boehm Goodnick for The Boston Globe

Serves 6

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)
½ cup milk
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
cups barbecue sauce
Canola oil (for the pan)
Extra barbecue sauce (for serving)

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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 of the loaf for the sliders. Slice remaining meatloaf and serve with extra barbecue sauce and a salad.
Karoline Boehm Goodnick