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Turkey and Apricot Meatloaf

This turkey and apricot meatloaf offers a sophisticated twist on a classic comfort food favourite. By using minced dark-meat turkey, the loaf remains succulently moist, while the addition of chopped dried apricots provides a subtle sweetness that perfectly balances the savoury notes of soy sauce and Worcestershire sauce. The result is a vibrant, flavourful main course that feels much lighter than traditional beef versions.

As a high-protein dish, this recipe is an excellent choice for those seeking a nutritious and filling midweek meal. The gentle heat from the ancho chilli powder adds depth without overpowering the delicate fruit notes. Serve thick slices alongside a crisp green salad or roasted root vegetables for a wholesome dinner that the whole family will enjoy.

Continue reading below

Ingredients for Turkey and Apricot Meatloaf

  • 240ml coarse fresh bread crumbs (from 2 slices white sandwich bread)

  • 80ml 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 chilli powder

  • 60ml extra-virgin olive oil

  • 900g ground dark-meat turkey

  • 80g dried California apricots, finely chopped

  • 1/2 cup chopped flat-leaf parsley

  • 45ml apricot preserves, divided

  • 1 1/2 tablespoons soy sauce, divided

  • 1 tablespoon Worcestershire sauce

  • 2 large eggs, lightly beaten

  • 2 teaspoons water

Preheat oven to 177°C with rack in middle.

Soak bread crumbs in milk in a large bowl.

Meanwhile, cook celery, carrot, onion, and garlic with chilli powder and 1/2 teaspoons 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 teaspoons salt, and 1/2 teaspoons 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 tablespoons soy sauce and brush over surface of meatloaf. Bake until an instant-read thermometer inserted into centre registers 74°C, 1 to 1 1/4 hours. Let stand 10 minutes before serving.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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