Gouda-Stuffed Pork Meatloaves with Garlic Herb Potatoes and Asparagus

These Gouda-stuffed pork meatloaves are a cheesy twist on a classic comfort food. Each tender pork patty is wrapped around a pocket of melted Gouda, then brushed with a quick spicy-sweet apricot Sriracha glaze. Roasted on the same pan with garlic butter potatoes and carrots, this one-pan meal is as convenient as it is delicious.

Perfect for a weeknight dinner, this recipe delivers big flavor with minimal cleanup. The combination of savory pork, smoky Gouda and tangy glaze will have everyone asking for seconds.

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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

1 unit Pork Ramen Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

8 ounce AsparagusView 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. 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. Roughly chop parsley. Cut Gouda into quarters.
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 2 tablespoons 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 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, pork ramen stock concentrate and 1 tablespoon water; stir until pasty. Add ground pork, Fry Seasoning, ½ teaspoon salt and pepper; mix until combined. Form into two ½-inch-thick rounds. Place Gouda in the center of each round, then fold meat around cheese to seal into 1-inch-tall loaves.
6. After 5 minutes, remove sheet from oven. Place meatloaves seam-side down on the opposite side of the sheet. Brush meatloaves with half the glaze. Roast for 13 minutes.
7. Remove sheet from oven. Brush meatloaves with remaining glaze. Return to oven and roast until meatloaves are cooked through (internal temp 160°F) and vegetables are tender, 2-3 minutes more.
8. 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 other melting cheeses like mozzarella, provolone or cheddar.

How do I know when the meatloaves are fully cooked?

The meatloaves are done when they reach an internal temperature of 160°F. Use a meat thermometer to check.

Can I make this recipe gluten-free?

Yes, use gluten-free panko breadcrumbs and ensure the stock concentrate is gluten-free.