Gouda-Stuffed Pork Meatloaves with Apricot Sriracha Glaze and Roasted Vegetables

These Gouda-stuffed pork meatloaves are a cheesy twist on a classic comfort food. Each juicy meatloaf hides a pocket of melted Gouda, topped with a quick apricot Sriracha glaze that balances sweet and heat. Roasted alongside garlic butter carrots, parsnips and potatoes, this entire meal comes together on one sheet pan for easy cleanup.

Perfect for a weeknight dinner that feels special, these meatloaves are packed with flavor and sure to become a new favorite. Serve them with the tender roasted vegetables for a complete and satisfying meal.

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Ingredients

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

ounce PotatoesView ingredient guideLike ingredientDislike ingredient

6 ounce CarrotView ingredient guideLike ingredientDislike ingredient

1 unit Apricot JamView ingredient guideLike ingredientDislike ingredient

1 unit Pork Ramen Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

6 ounce ParsnipView ingredient guideLike ingredientDislike ingredient

1 unit KetchupView ingredient guideLike ingredientDislike ingredient

2 slice Gouda CheeseView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). Halve potatoes lengthwise, then slice crosswise into ¼-inch half-moons. Trim, peel and cut carrots and parsnip on a diagonal into ¼-inch pieces. Roughly chop parsley. Cut Gouda slices into quarters.
2. In a small bowl, mix ketchup, apricot jam and Sriracha to make the glaze. Set aside.
3. In a large microwave-safe bowl, combine butter, garlic powder and a pinch of salt and pepper. Cover with plastic wrap and microwave until butter melts, 30-45 seconds. Stir. Add potatoes, carrots, parsnip and parsley; toss to coat. Season with salt and pepper.
4. Transfer vegetables to one side of a lightly oiled baking sheet. Roast on top rack for 5 minutes.
5. Meanwhile, in the same bowl, soak panko with pork ramen stock concentrate and 1 tablespoon water (2 tablespoons for 4 servings) until pasty. Add ground pork, fry seasoning, ½ teaspoon salt (1 teaspoon for 4) and pepper; mix until combined.
6. Form pork mixture into two ½-inch-thick rounds (four for 4 servings). Place Gouda pieces in the center of each round. Fold meat around cheese, shaping into 1-inch-tall loaves, sealing seams.
7. Remove sheet from oven after 5 minutes. Place meatloaves seam-side down on the empty side of the sheet. Brush meatloaves with half the glaze. Roast on top rack for 13 minutes.
8. Remove sheet from oven, brush meatloaves with remaining reserved glaze. Return to oven and roast until meatloaves are cooked through and vegetables are tender, 2-3 minutes more.
9. Divide vegetables and meatloaves between plates. Serve.

Recipe Tips

FAQ

Can I use a different cheese instead of Gouda?

Yes, you can substitute Gouda with mozzarella, provolone or any good melting cheese.

Can I make this recipe ahead of time?

You can assemble the meatloaves and chop the vegetables a day ahead. Keep them refrigerated, then bake when ready.

What can I serve with these meatloaves?

The roasted vegetables are included, but you can also add a side salad or crusty bread.