Gouda-Stuffed Pork Meatloaves with Garlic Herb Potatoes and Asparagus

These gouda-stuffed pork meatloaves are a fun twist on a classic comfort food. Ground pork is shaped around a pocket of creamy, melted Gouda, then brushed with a quick spicy-sweet apricot Sriracha glaze. Roasted on the same pan with garlic herb potatoes and carrots, this one-pan meal is both delicious and easy to clean up.

Perfect for a weeknight dinner, these meatloaves come together in under an hour. The sweet and spicy glaze caramelizes beautifully in the oven, while the potatoes and carrots soak up garlic butter and herb flavors. Serve with tender asparagus for a complete, satisfying meal.

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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

ounce CarrotView ingredient guideLike ingredientDislike ingredient

1 unit Apricot JamView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

1 unit Pork Ramen Stock ConcentrateView 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. Adjust rack to top position (top and middle for 4 servings) and 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 (4 for 4 servings), garlic powder and a pinch of salt and pepper. Cover with plastic wrap and microwave until melted, 30-45 seconds. Stir until combined. Add potatoes, carrots, red onion and parsley; toss to coat. Season with salt and pepper.
4. Transfer vegetables to one side of a lightly oiled baking sheet (for 4 servings, spread across entire sheet). Roast on top rack for 5 minutes (you’ll add meatloaves later). Wash out bowl.
5. In the same bowl, soak panko with stock concentrate and 1 tablespoon water (2 for 4 servings); stir until pasty. Add ground pork, Fry Seasoning, ½ teaspoon salt (1 for 4) and pepper; mix to combine.
6. Form pork mixture into two ½-inch-thick rounds (four for 4 servings). Place Gouda pieces in the center of each round. Gently fold meat around cheese, shaping into 1-inch-tall loaves, sealing edges.
7. After vegetables have roasted 5 minutes, remove sheet from oven. Place meatloaves seam-side down on the opposite side of the sheet (for 4 servings, use a second lightly oiled baking sheet for meatloaves). Transfer half the glaze to a small bowl and reserve. Brush meatloaves with remaining glaze. Roast on top rack (middle rack for 4 servings) for 13 minutes.
8. Remove sheet from oven; carefully brush meatloaves with reserved glaze. Return to oven and roast until meatloaves are cooked through, vegetables are tender and glaze is tacky, 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 melty cheese.

Can I make this recipe gluten-free?

Use gluten-free panko breadcrumbs and ensure your stock concentrate and other ingredients are 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.