Turkey and Apricot Meatloaf
A flavorful and moist meatloaf made with ground dark-meat turkey, dried apricots, and aromatic vegetables, glazed with a sweet-savory mixture of apricot preserves and soy sauce.
Ingredients
- •1 cup coarse fresh bread crumbs (from 2 slices white sandwich bread)
- •⅓ cup whole milk
- •2 medium celery ribs
- •1 medium carrot
- •1 medium onion
- •2 cloves garlic
- •1 tablespoon ancho chile powder
- •¼ cup extra-virgin olive oil
- •2 pound ground dark-meat turkey
- •½ cup dried California apricots
- •½ cup flat-leaf parsley
- •3 tablespoons apricot preserves
- •1½ tablespoons soy sauce
- •1 tablespoon Worcestershire sauce
- •2 large eggs
- •2 teaspoons water
Cooking Instructions
- 1.
Preheat oven to 350°F with rack in middle.
5 min
- 2.
Soak bread crumbs in milk in a large bowl.
5 min
- 3.
Meanwhile, cook celery, carrot, onion, and garlic with chile powder and 1/2 teaspoon salt in oil in a large heavy skillet over medium heat, stirring occasionally, until softened, about 10 minutes. Add to bread-crumb mixture with turkey, dried apricots, parsley, 1 tablespoon preserves, 1 tablespoon soy sauce, Worcestershire sauce, eggs, 1 1/4 teaspoon salt, and 1/2 teaspoon pepper and mix with your hands until just combined. Form into a 9- by 5-inch oval loaf (mixture will spread slightly) in a 13- by 9-inch shallow baking dish.
15 min
- 4.
Stir together water, remaining 2 tablespoons preserves, and remaining 1/2 tablespoon soy sauce and brush over surface of meatloaf. Bake until an instant-read thermometer inserted into center registers 165°F, 1 to 1 1/4 hours. Let stand 10 minutes before serving.
85 min
