Turkey Meatloaf with Apricot-Ketchup Glaze


Around this time of year, meatloaf makes its way back into our family dinner rotation. Grated veggies, minced shallots and fresh bread crumbs deliver a consistently moist and tender meatloaf. The savory apricot-ketchup glaze adds the right amount of tang, making this belly warming entrée rather addictive!


4 TB of unsalted butter, plus extra for greasing the pan

2 celery ribs, grated

2 small carrots, peeled and grated

2 shallots, minced (¼ cup)

2 garlic cloves, minced

2 pounds ground turkey

1 ½ cups fresh bread crumbs (about 3 slices of bread; see note)

2 eggs

1 tsp chopped fresh thyme leaves (or large pinch of dried)

1 tsp salt

½ tsp freshly ground pepper

½ cup apricot preserves

½ cup ketchup


Preheat the oven to 350°F. Grease a 9 x 5-inch loaf pan with butter.

In a sauté pan, melt the butter over medium heat until it begins to bubble. Add the celery, carrot, shallots, garlic and sauté, stirring occasionally, for about 5 minutes until the vegetables soften but do not brown. Remove the pan from the heat and set aside to cool.

In a large bowl, combine the turkey, bread crumbs, eggs, thyme, salt and pepper. Add the sautéed vegetables and mix thoroughly with a large spoon or your hands. Form a loaf in the pan and bake for about 45 to 55 minutes until cooked all the way through.  

Mix the apricot preserves and ketchup in a small bowl.

When meatloaf is done, spread the apricot-ketchup glaze on the top and let the meatloaf rest in the pan for about 10 minutes, covered, before serving.

Serves 6


Fresh breadcrumbs are more moist than dried and keep the meatloaf tender. Chop up several slices of bread into cubes. I use whole wheat but you can use white, sourdough or gluten free. Transfer cubes into a food processor fitted with a metal blade and pulse until bread is coarse and crumbly. The crumbs will be larger and more coarse than dried store-bought varieties.