Gouda-Stuffed Pork Meatloaves with Garlic Herb Potatoes and Broccoli

These gouda-stuffed pork meatloaves are a fun twist on a classic comfort food. Juicy ground pork is formed around a pocket of melty gouda cheese, then brushed with a quick apricot-Sriracha glaze that adds just the right amount of sweet heat. Roasted alongside garlic herb potatoes and carrots, everything cooks on one pan for easy cleanup.

Perfect for a weeknight dinner that feels special, these meatloaves come together quickly and are sure to please the whole family. Serve them with the tender roasted veggies for a complete meal that’s both hearty and delicious.

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Ingredients

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 BroccoliView 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. Halve potatoes lengthwise, then slice crosswise into ¼-inch half-moons. Trim, peel and cut carrots on a diagonal into ¼-inch pieces. Roughly chop parsley. Cut gouda into quarters.
2. In a small bowl, stir together 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 to combine. Add potatoes, carrots 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. While vegetables roast, in the same bowl, combine panko breadcrumbs with pork ramen stock concentrate and 1 tablespoon water; stir until pasty. Add ground pork, Fry Seasoning, ½ teaspoon salt and pepper; mix until combined.
6. Form pork mixture into two ½-inch-thick rounds. Place gouda in the center of each round, then fold meat around cheese to seal, shaping into 1-inch-tall loaves.
7. After vegetables have roasted 5 minutes, remove baking sheet from oven. Place meatloaves seam-side down on the opposite side of the sheet. Set aside half of the glaze for later; brush meatloaves with remaining glaze.
8. Roast on top rack for 13 minutes. Remove from oven, brush meatloaves with reserved glaze and return to oven for 2-3 more minutes, until meatloaves are cooked through, vegetables are tender and glaze is tacky.
9. Divide vegetables and meatloaves among plates and serve.

Recipe Tips

FAQ

Can I use a different cheese instead of gouda?

Yes, you can substitute gouda with another melting cheese like mozzarella, provolone or cheddar.

Can I make this recipe gluten-free?

Yes, use gluten-free panko breadcrumbs and ensure the stock concentrate is gluten-free. The other ingredients are naturally 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 until warmed through.