Name: Turkey and Apricot Meatloaf
Cook time: 30 min
Total time: 2 hr
Yield: Makes 6 servings
Ingredients: 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

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Turkey and Apricot MeatloafRomulo Yanes

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.

Recipe notes

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