Gouda-Stuffed Pork Meatloaves with Garlic Herb Potatoes and Carrots

These gouda-stuffed pork meatloaves are a cheesy twist on a classic comfort food. Juicy ground pork is shaped around a pocket of melty gouda, then brushed with a quick and easy spicy-sweet apricot Sriracha glaze. Roasted alongside garlic herb potatoes and carrots, this one-pan meal delivers big flavor with minimal cleanup.

Perfect for a weeknight dinner, these meatloaves come together in under an hour. The combination of savory pork, creamy gouda and tangy glaze is sure to become a family favorite. Serve with the tender roasted veggies for a complete and 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

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

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 positions for 4 servings) and preheat oven to 425°F. Wash and dry produce. Halve potatoes lengthwise; 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.
2. In a small bowl, combine ketchup, jam and Sriracha; set glaze aside.
3. In a large microwave-safe bowl, combine 2 TBSP butter (4 TBSP for 4 servings), garlic powder and a pinch of salt and pepper. Cover bowl with plastic wrap and microwave until butter has melted, 30-45 seconds. Remove plastic wrap and stir until thoroughly combined. Add potatoes, carrots, red onion and parsley to bowl with butter mixture. Toss until thoroughly combined. Season with a pinch of salt and pepper. Transfer veggies to one side of a lightly oiled baking sheet (for 4, spread veggies out across entire sheet). Roast on top rack for 5 minutes (you’ll add more to the sheet in Step 4). Wash out bowl.
4. In bowl used for veggies, soak panko with stock concentrate and 1 TBSP water (2 TBSP for 4 servings); stir until pasty. Add pork, Fry Seasoning, ½ tsp salt (1 tsp for 4) and pepper; mix to combine. Form pork mixture into two ½-inch-thick rounds (four rounds for 4). Dividing evenly, place gouda in the center of each round. Gently fold meat around cheese, shaping and sealing to create 1-inch-tall loaves.
5. Once veggies have roasted 5 minutes, remove sheet from oven. Carefully place meatloaves, seam sides down, on opposite side of sheet. (For 4 servings, leave veggies roasting; arrange meatloaves on a second lightly oiled baking sheet.) Transfer half the glaze to a second small bowl and reserve (you’ll use it in the next step). Brush meatloaves with remaining glaze. Roast on top rack for 13 minutes. (For 4, roast meatloaves on middle rack.)
6. Remove sheet with meatloaves from oven and carefully brush meatloaves with reserved glaze. Return to oven and roast until meatloaves are cooked through, veggies are tender and glaze is tacky, 2-3 minutes more.
7. Divide veggies and meatloaves between plates and serve.

Recipe Tips

FAQ

Can I use a different cheese instead of gouda?

Yes, you can substitute gouda with other melting cheeses like mozzarella, provolone or cheddar.

Can I make this recipe ahead of time?

You can prepare the meatloaves and glaze up to a day in advance and refrigerate. When ready to cook, add about 5 minutes to the roasting time.

What can I use instead of pork ramen stock concentrate?

You can substitute with 1 teaspoon of soy sauce mixed with 1 teaspoon of water or use any concentrated broth like beef or chicken.