You can now read 5 articles in a month for free on Read as much as you want anywhere and anytime for just 99¢.

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.

Continue reading below

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.

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

Loading comments...
Want each day's news headlines delivered fresh to your
inbox every morning? Just connect with us
in one of the following ways:
Please enter a valid email will never post anything without asking.
Privacy Policy
Subscriber Log In

You have reached the limit of 5 free articles in a month

Stay informed with unlimited access to Boston’s trusted news source.

  • High-quality journalism from the region’s largest newsroom
  • Convenient access across all of your devices
  • Today’s Headlines daily newsletter
  • Subscriber-only access to exclusive offers, events, contests, eBooks, and more
  • Less than 25¢ a week
Marketing image of
Marketing image of