Bulgur Meatloaf with Prunes and Gouda

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Tender ground meats are bulked up with bulgur, Gouda and prunes for a twist on classic meatloaf.

Ingredients

1 1/2 pounds ground meatloaf mix (equal parts ground beef, pork and veal or turkey)
1 cup fine bulgur
1 cup grated Gouda
1/2 cup pitted prunes, chopped
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh flat-leaf parsley
2 teaspoons Worcestershire sauce
2 large eggs, lightly beaten
1 medium onion, grated
1 clove garlic, minced
1/2 cup ketchup
Kosher salt and freshly ground black pepper
2 tablespoons apricot preserves
2 teaspoons soy sauce
1 teaspoon ground ginger
1 teaspoon apple cider vinegar

Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.
Combine the meatloaf mix, bulgur, Gouda, prunes, chives, parsley, Worcestershire, eggs, onion, garlic, 1/4 cup of the ketchup, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a large bowl. Using your hands, mix together until well combined.
Transfer the mixture to the prepared baking sheet and form it into a compact oval-shaped loaf, about 9 inches by 5 inches. Bake for 30 minutes.
Stir together the apricot preserves, soy sauce, ginger, vinegar and remaining 1/4 cup ketchup in a small bowl for the glaze. Remove the meatloaf from the oven and brush the top and sides all over with the glaze. Return to the oven and bake until the glaze starts to caramelize and a thermometer inserted in the center of the meatloaf registers 160 degrees F, about 25 minutes more. Let rest for 10 minutes before slicing and serving.