Gouda-Stuffed Pork Meatloaves with Garlic Herb Potatoes and Green Beans

Forget everything you know about meatloaf. These individual pork meatloaves are stuffed with gooey gouda cheese and glazed with a quick spicy-sweet apricot Sriracha sauce. They’re roasted on the same pan as garlic butter potatoes and carrots, making for a complete meal with minimal cleanup.

The combination of savory pork, melted cheese and the tangy glaze is irresistible. Plus, the veggies soak up all the delicious juices from the meatloaves as they roast. It’s a weeknight dinner that feels special but comes together easily.

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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

8 ounce Green BeansView 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. Preheat oven to 425°F (220°C). Wash and dry produce. Halve potatoes lengthwise, then slice crosswise into ¼-inch-thick half-moons. Trim, peel and cut carrots on a diagonal into ¼-inch-thick pieces. Halve, peel and cut red onion into ½-inch-thick wedges. Roughly chop parsley. Quarter gouda slices.
2. In a small bowl, combine 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 is melted, 30-45 seconds. Stir to combine. 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. Roast on top rack for 5 minutes.
5. Meanwhile, in the same bowl, combine panko with stock concentrate and 1 tablespoon water (2 tablespoons for 4 servings); stir until pasty. Add ground pork, Fry Seasoning, ½ teaspoon salt (1 teaspoon for 4 servings) and pepper; mix to combine.
6. Form pork mixture into two ½-inch-thick rounds (four rounds for 4 servings). Place gouda pieces in the center of each round. Fold meat around cheese, shaping into 1-inch-tall loaves, sealing edges.
7. After vegetables have roasted 5 minutes, remove baking sheet from oven. Place meatloaves seam-side down on the opposite side of the sheet. Brush meatloaves with half the glaze (reserve the other half). Roast on top rack for 13 minutes.
8. Remove sheet from oven and brush meatloaves with 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 with other melting cheeses like mozzarella, provolone or cheddar.

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.