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Turkey and Apricot Meatloaf

['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']

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.

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