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Turkey Meatloaf Studded with Cheese Curds

Turkey Meatloaf Studded with Cheese Curds

Kurt Beecher Dammeier
The combination of ground turkey and sausage brings a well-rounded, bold flavor to this meatloaf. The addition of cheese curds (we recommend Beecher's but


  • Oil for preparing pan
  • 1 ½ pounds ground turkey
  • 4 ounces Italian chicken or pork sausage casings removed
  • 5 ounces Beecher’s Fresh Curds roughly chopped
  • ½ medium yellow onion minced
  • ½ stalk celery minced
  • 2 cloves garlic minced
  • 2 ¼ teaspoons Italian herb blend
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ⅛ teaspoon cayenne pepper
  • 1 ½ cups fresh bread crumbs
  • 6 tablespoons water


  • Heat 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 remaining ingredients, 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 2½ to 3 inches high and 8 inches long, and place it on the baking sheet or oiled 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, until a meat thermometer inserted into the center of the meatloaf registers 160°F. Let the meatloaf rest for 10 minutes before serving.

Kristine Jannuzzi

Food and travel writer Kristine Jannuzzi (aka @nyccheesechick) fell for formaggio the first time she tasted Pecorino Toscano in Florence some 20 years ago. She has been a frequent Culture contributor since 2013, and her work has also been published in La Cucina Italiana, Italy Magazine, and British Heritage Travel, among others. A bilingual dual American and Italian citizen, Kristine currently hosts private cheese tastings and visits to cheesemakers in Tuscany.

Photographer Michael Harlan Turkell

Michael Harlan Turkell, a once aspiring chef, now photographer, captures the inner workings of kitchens. As former photo editor of Edible Brooklyn and Edible Manhattan, his recurring BACK OF THE HOUSE series appeared in the magazines from 2006 – 2011. Michael’s been nominated for a James Beard Foundation Award in Visual Storytelling, included in 25 Under 25: Up-and-Coming American Photographers V2, (PowerHouse Books), received a Photo District News Photo Annual Award, and has had his photos printed in an array of publications, and cookbooks. Learn more about Michael at http://harlanturk.com/