TURKEY MEATLOAF STUDDED WITH CHEESE CURDS

Turkey Meatloaf Studded with Cheese Curds image

Yield serves 6

Number Of Ingredients 11

1 1/2 pounds ground turkey
4 ounces Italian chicken or pork sausage, casings removed
5 ounces fresh cheese curds, roughly chopped, or Monterey Jack cheese, cut into 1/4-inch pieces (1 cup)
1/2 medium yellow onion, minced
1/2 stalk celery, minced
2 garlic cloves, minced
2 1/4 teaspoons House Herbs (page 233) or other Italian herb blend
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
1 1/2 cups fresh bread crumbs

Steps:

Preheat the oven to 350˚F. Lightly oil a rimmed baking sheet or loaf pan.
In a large bowl, combine the turkey and sausage and mix thoroughly.
In a medium bowl, combine the cheese, onion, celery, garlic, herbs, salt, black pepper, cayenne, bread crumbs, and 6 tablespoons water, mixing gently. Add the cheese mixture to the meat mixture and combine gently. Do not overmix.
Form the meat mixture into a loaf that is uniform in thickness, approximately 2 1/2 to 3 inches high and 8 inches long, and place it on the prepared baking sheet or loaf pan. Moisten your hands with a little water and pat down the loaf to form a smooth surface.
Bake for 45 to 55 minutes, or until golden brown and a meat thermometer inserted into the center of the meatloaf registers 160˚F. Let the meatloaf rest for 10 minutes before serving.
Make Ahead
The baked meatloaf will keep, covered, in the refrigerator for up to 5 days.