Turkey and Apricot Meatloaf

Ingredients

• 2 pound ground dark-meat turkey 
• 1 tablespoon ancho chile powder 
• 3 tablespoons apricot preserves divided
• 0.5 cup california apricots dried finely chopped
• 1 cup coarse bread crumbs fresh white (from 2 slices sandwich bread)
• 1 medium carrots finely chopped
• 2 medium rib celery finely chopped
• 2 large eggs lightly beaten
• 0.5 cup flat-leaf parsley chopped
• 2  garlic cloves finely chopped
• 0.3 cup olive oil extra-virgin
• 1 medium onion finely chopped
• 1.5 tablespoons soya sauce divided
• 2 teaspoons water 
• 0.3 cup milk whole
• 1 tablespoon worcestershire sauce 

Equipment

• bowl
• frying pan
• oven
• baking pan
• kitchen thermometer

Directions

1. Preheat oven to 350°F 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.
4. 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.
5. Stir together water, remaining 2 tablespoons preserves, and remaining 1/2 tablespoon soy sauce and brush over surface of meatloaf.
6. Bake until an instant-read thermometer inserted into center registers 165°F, 1 to 1 1/4 hours.
7. Let stand 10 minutes before serving.