Gouda-Stuffed Pork Meatloaves with Garlic Herb Potatoes and Carrots

These gouda-stuffed pork meatloaves are a delicious twist on a classic comfort food. Ground pork is formed around a pocket of creamy gouda, then roasted until juicy and tender. A quick apricot Sriracha glaze adds a perfect balance of sweet and spicy.

Alongside the meatloaves, we roast potatoes, carrots and parsnips tossed in garlic butter, all on one pan for easy cleanup. This complete meal is sure to become a family favorite.

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Ingredients

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

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. Halve potatoes lengthwise, then slice crosswise into ¼-inch half-moons. Peel and cut carrots and parsnip on a diagonal into ¼-inch pieces. Chop parsley. Cut gouda 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 until combined. 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. In the same bowl, soak panko with pork ramen stock concentrate and 1 tablespoon water (2 for 4 servings) until pasty. Add ground pork, fry seasoning, ½ teaspoon salt (1 for 4) and pepper; mix well.
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. After vegetables have roasted 5 minutes, remove sheet from oven. Place meatloaves seam-side down on the opposite side of the sheet. Reserve half the glaze; brush meatloaves with remaining glaze. Roast on top rack for 13 minutes (for 4 servings, use middle rack).
8. Remove sheet from oven, brush meatloaves with reserved glaze. Return to oven and roast until meatloaves are cooked through and glaze is tacky, 2-3 minutes more.
9. Divide vegetables and meatloaves between plates and serve.

Recipe Tips

FAQ

Can I use a different cheese instead of gouda?

Yes, you can substitute with mozzarella, provolone or any melty cheese you like.

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