Poblano Stuffed Meatloaf, not your mamas meatloaf

0 To roast the peppers, you can place them under a broiler until they are charred, or over stovetop on a hot skillet turning until they blister and char.   After they are nice and charred, place them in a bowl and cover with plastic wrap to sweat for approximately 15 minutes.  This will help the skins loosen and easier to peel. 
1 In a medium frying pan, add oil, chopped onions and garlic. Saute until translucent.  Add tomatoes, and cook for a few more minutes.  Set aside to cool. 
2 Peel the skins off the peppers and with a knife, slice down one side of the pepper, opening it up to remove the seeds.  Once seeds are removed, fill each pepper with 1/2 cup of cheese in each pepper, and roll up.  Seam side down set aside. 
3 In a large bowl, add ground turkey and turkey sausage, seasoning, eggs, half of the tomato mixture, and breading.  Mix well. 
4 Spray a loaf pan and layer half the meat filling and lay the stuffed peppers seam side down the center of the loaf.  Cover the peppers with the remaining meat mixture.  Cook in a 400F oven for 35 minutes.  Remove, and drain any excess liquid.  Top with remaining tomato mixture.  Bake for an additional 15-20 minutes.  Take out and sprinkle with cilantro.