Turkey Meatloaf with Dried Apricots

Apricots seems to bring some kind of alchemy to this meatloaf, adding moisture, texture and a delightful flavor. Ground bison or beef can be used instead of turkey.

Toss some vegetables with what I think of as “roasting oil “ (about 2 tablespoons extra-virgin olive oil mixed with 1 tablespoon minced garlic and 1/2 teaspoon coarse sea salt) and place them around the meatloaf in the roasting pan/Pyrex. Some of my favorite combinations are:

• 1 large baking potato, 1 large sweet potato cut into cubes and 2 poblano peppers (or red bell peppers) seeded and cut in similar fashion
• About 2 cups of Brussels sprouts trimmed and cut in half, and 2 cups of diced potato (or new potatoes cut in half)
• Large head of broccoli cut into large chunks: NOTE: add the broccoli after meatloaf has baked about 25 minutes.

Add a green salad and voila, dinner is ready.

Double the amount and freeze the extra turkey meatloaf to have later for later in the month or use leftovers for a quick dinner:

1. Meatloaf spaghetti: chop it and warm up with 1 – 2 cups marinara sauce
2. Shepherd’s pie: saute a chopped onion, carrot and celery, add chopped meatloaf and place in a pyrex covered with leftover Sweet Potato and Butternut Squash Puree or leftover Delicious, Nutritious Cauliflower Mashed Potatoes
3. Stuffed bell peppers or zucchini: mix with leftover rice or quinoa and 1 – 2 eggs. Hollow bell peppers or cut zucchini in half, scoop out and add into meatloaf mix. Roast in oven 20 minutes at 350 degrees, add grated cheese and cook until melted.
4. Meatloaf tacos: chop it up and serve in taco shells alongside guacamole, salsa (chopped tomato, onion and cilantro), plain Greek yogurt and grated cheese
5. Meatloaf quiche: 2 cups chopped meatloaf, 2 eggs, 1 cup milk,1 cup pease or chopped veggies (broccoli, celery and carrots) 1/2 – 1 cup shredded cheese. I make this easy   whole-wheat crust. from 100 Days of Real Food.

Turkey Meatloaf with Dried Apricots

Print Recipe

• CoursePoultry

Servings

6 servings

Servings 6 servings

Turkey Meatloaf with Dried Apricots Print Recipe CoursePoultry Servings 6 servings Servings 6 servings

Ingredients

• 2 tablespoons olive oil
• 2 medium celery ribs finely chopped
• 1 medium carrot finely chopped
• 1 medium onion finely chopped
• 4 garlic cloves minced
• 1/2 tablespoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon tumeric
• 1/4 - 1/2 teaspoon red pepper flakes optional
• 1 1/2 pound ground turkey
• 3/4 cup oats
• 1/3 cup dried California apricots finely chopped
• 3/4 cup parsley finely chopped
• 2 large eggs lightly beaten
• 2 teaspoons water

Adjust servings: servings

Units:MetricUS Imperial

Instructions

1. Preheat oven to 350°F with rack in middle. Brush a loaf pan or roasting pan with olive oil (or 13 x 9 Pyrex).
2. Heat remaining tablespoon olive oil in saucepan over medium heat. Add chopped onion, celery, carrot and cook, stirring occasionally, until onion becomes translucent, about 8 – 10 minutes.
3. Mix in garlic, chili powder, cumin, tumeric and 1/2 teaspoon salt (and red pepper flakes if using) and cook another 2 – 3 minutes.
4. Meanwhile, in a bowl mix oatmeal, turkey, dried apricots, parsley, eggs, teaspoon salt, and 1/2 teaspoon pepper until just combined. Add cooked onion, carrot mixture, stir until combined.
5. Place into loaf pan, or form into a 9- by 5-inch oval loaf and place in roasting pan.
6. Bake 45 minutes.

Recipe Notes

A Color My Food recipe

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