Saturday, December 11, 2010

Turkey and Apricot Meatloaf

Gourmet | November 2010

by Andrea Albin

*
recipe
*
reviews (3)
*
photo
*
my notes

user rating

100% would make it again
user rating

user rating:
Turkey and Apricot Meatloaf 4 forks 3.8754
rate this recipe review this recipe
at a glance

main ingredients Dried Fruit, Soy Sauce, Chile, Turkey, Parsley
new
see all about:

* Entertaining

more resources
Food Dictionary cooking videos
Turkey and Apricot Meatloaf enlarge image

yield: Makes 6 servings

active time: 30 min

total time: 2 hr
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... more ›
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

print a shopping list for this recipe
Preparation

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.


Read More http://www.epicurious.com/recipes/food/views/Turkey-and-Apricot-Meatloaf-358092#ixzz17sGhXyVp

No comments: