Food & dining

Sunday supper

Turkey meatloaf turns into meaty sliders

Barbecue turkey meatloaf.

Karoline Boehm Goodnick for the Boston Globe

Barbecue turkey meatloaf.

Turkey meatloaf appeals to calorie counters looking for an alternative to 100 percent beef. Still, some commercially ground turkey is composed primarily of thigh meat, which can be fatty, but using breast meat alone tends to dry out in a loaf. Instead, choose a blend of white and dark for a healthy but tasty alternative. Sauteed onions and roasted peppers do double duty inside the meatloaf and as slider filling the next day. Slather the loaf with a sweet barbecue sauce glaze, and serve it with what’s left in the bottle.

For Monday’s dinner, heat meatloaf and cheese briefly in a warm oven. Sandwich soft, eggy rolls, lightly toasted, with the turkey loaf and melted cheese. For a little extra slide, add more barbecue sauce.

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(For meatloaf, for sliders)

4 pounds ground turkey (mixed white
and dark meat)

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½ cup milk

2 eggs

5 tablespoons butter

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6 ounces cheddar

3 red bell peppers

2 medium onions

2 cloves garlic

1 bunch fresh parsley

20 soft, eggy dinner rolls

Salt and pepper

3 tablespoons canola oil

3 cups barbecue sauce

1 tablespoon dry mustard powder

1 tablespoon Worcestershire sauce

Karoline Boehm Goodnick can be reached at kboehmgoodnick@gmail.com.
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