Gouda-Stuffed Beef Meatloaves with Garlic Herb Potatoes and Carrots

These gouda-stuffed beef meatloaves are a fun twist on a classic comfort food. Each meatloaf is packed with a pocket of melted gouda cheese, then brushed with a quick and easy spicy-sweet apricot Sriracha glaze. The best part? Everything cooks on one sheet pan alongside tender roasted potatoes and carrots tossed in garlic butter.

Perfect for a weeknight dinner, this recipe comes together in under an hour with minimal cleanup. The combination of savory beef, smoky gouda and tangy glaze will have everyone asking for seconds.

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Ingredients

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

12 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

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

1 unit KetchupView ingredient guideLike ingredientDislike ingredient

2 slice Gouda CheeseView 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. Wash and dry produce. Halve potatoes lengthwise, then slice crosswise into ¼-inch half-moons. Trim, peel and cut carrots on a diagonal into ¼-inch pieces. Halve, peel and cut red onion into ½-inch wedges. Roughly chop parsley. Quarter gouda slices.
2. In a small bowl, combine ketchup, apricot jam and Sriracha; set glaze aside.
3. In a large microwave-safe bowl, combine 2 tablespoons butter, garlic powder and a pinch of salt and pepper. Cover with plastic wrap and microwave until melted, 30-45 seconds. Stir. Add potatoes, carrots, red onion and parsley; toss to coat. Season with salt and pepper. Transfer veggies to one side of a lightly oiled baking sheet. Roast on top rack for 5 minutes. Wash out bowl.
4. In the same bowl, soak panko with stock concentrate and 1 tablespoon water; stir until pasty. Add ground beef, Fry Seasoning, ½ teaspoon salt and pepper; mix to combine. Form into two ½-inch-thick rounds. Place gouda in center of each round; fold meat around cheese, shaping into 1-inch-tall loaves, sealing seams.
5. Remove sheet from oven after 5 minutes. Place meatloaves seam-side down on opposite side of sheet. Set aside half of glaze for later. Brush meatloaves with remaining glaze. Roast on top rack for 13 minutes.
6. Remove sheet from oven; brush meatloaves with reserved glaze. Return to oven and roast until meatloaves are cooked through and veggies are tender, 2-3 minutes more.
7. Divide veggies and meatloaves between plates. Serve.

Recipe Tips

FAQ

Can I use ground pork instead of beef?

The recipe calls for ground beef, but you can substitute ground pork if desired.

Can I make this recipe gluten-free?

Use gluten-free panko breadcrumbs and ensure your stock concentrate is gluten-free.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.