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 | |
| 1½ | cups barbecue sauce |
| Canola oil (for the pan) | |
| Extra barbecue sauce (for serving) |
1. Have on hand a rimmed baking sheet.
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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