Turkey Meatloaf Studded with Cheese Curds

• 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

1. Preheat the oven to 350 F. Lightly oil a rimmed baking sheet or loaf pan.
2. In a large bowl, combine the turkey and sausage and mix thoroughly.
3. In a medium bowl, combine the cheese, onion, celery, garlic, herbs, salt, black pepper, cayenne, bread crumbs, and 6 tablespoons water, mixing gently.
4. Add the cheese mixture to the meat mixture and combine gently.
5. Do not overmix.
6. 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.
7. Moisten your hands with a little water and pat down the loaf to form a smooth surface.
8. 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.
9. The baked meatloaf will keep, covered, in the refrigerator for up to 5 days.

ground turkey, italian chicken, fresh cheese curds, yellow onion, celery, garlic, herbs, kosher salt, freshly ground black pepper, cayenne pepper, bread crumbs

Taken from www.epicurious.com/recipes/food/views/turkey-meatloaf-studded-with-cheese-curds-387768 (may not work)