Turkey And Apricot Meatloaf

• 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

1. Preheat oven to 350u0b0F with rack in middle.
2. Soak bread crumbs in milk in a large bowl.
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.
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 165u0b0F, 1 to 1 1/4 hours. Let stand 10 minutes before serving.

bread crumbs, milk, celery, carrot, onion, garlic, chile powder, extravirgin olive oil, turkey, dried california, flatleaf, apricot preserves, soy sauce, worcestershire sauce, eggs, water

Taken from www.epicurious.com/recipes/food/views/turkey-and-apricot-meatloaf-358092 (may not work)