Food & dining
    Next Score View the next score

    Sunday Supper

    Recipe for barbecue turkey sliders

    Barbecue turkey sliders.
    Karoline Boehm Goodnick for The Boston Globe
    Barbecue turkey sliders.

    Makes 18 sliders or enough to serve 6

    Canola oil (for the pan)
    of a turkey meatloaf
    6ounces cheddar, thinly sliced
    1cup sauteed onions
    8pieces roasted red pepper, thinly sliced
    5tablespoons butter, at room
    18soft, eggy dinner rolls, halved
    horizontally and toasted
    Extra barbecue sauce (for serving)

    1. Set the oven at 350 degrees. Oil a rimmed baking sheet.

    2. Slice meatloaf into 18 thin slices approximately the size of your dinner rolls. Lay the meatloaf on the baking sheet. Layer cheddar on each slice. Place a small pile of onions and peppers on top of the cheese.

    3. Warm in the oven for 12 minutes or until cheese melts and meatloaf is heated through.


    4. Brush the cut sides of the rolls with butter. Set them on another baking sheet and toast for 10 minutes or until starting to brown.

    Get The Weekender in your inbox:
    The Globe's top picks for what to see and do each weekend, in Boston and beyond.
    Thank you for signing up! Sign up for more newsletters here

    5. Layer meatloaf, veggies, and a small spoonful of barbecue sauce on the bottom halves of the rolls. Cover each with a top. Serve 3 sliders to each person with pickles and coleslaw. Karoline Boehm Goodnick