Turkey And Apricot Meatloaf
Possibly the most delicious turkey meatloaf we've come up with, this one is incredibly moist (dark turkey meat is key). Apricots show up
three ways—in the finely chopped dried fruit (left over from our Prune, Cherry, and Apricot Frangipane Tart ) threaded through the meat, in
the apricot preserves that help season it, and in the glaze brushed over the top—but the final result is not cloying, thanks to the healthy dose
of ancho chile powder, soy sauce, and Worcestershire sauce, which balances the fruitiness with savory depth. This meatloaf also makes
terrific sandwiches, so hope for leftovers.
- Active Time: 30 min
- Total Time: 2 hr
- 1 cup coarse fresh bread crumbs (from 2 slices white sandwich bread)
- 1/3 cup whole milk
- 2 medium celery ribs, finely chopped
- 1 medium carrot, finely chopped
- 1 medium onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 tablespoon ancho chile powder
- 1/4 cup extra-virgin olive oil
- 2 pound ground dark-meat turkey
- 1/2 cup dried California apricots, finely chopped
- 1/2 cup chopped flat-leaf parsley
- 3 tablespoons apricot preserves, divided
- 1 1/2 tablespoons soy sauce, divided
- 1 tablespoon Worcestershire sauce
- 2 large eggs, lightly beaten
- 2 teaspoons water
Preheat oven to 350°F with rack in middle.
Soak bread crumbs in milk in a large bowl.
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.
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.
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