Gouda-Stuffed Beef Meatloaves
with Garlic Herb Potatoes & Carrots
- Milk
- Wheat
Juicy ground pork encases a pocket of melty gouda for the ultimate cheesy meatloaves (all apologies to Grandma, of course). For this updated take on a wholesome favorite, you’ll brush meatloaves with a quick and easy spicy-sweet apricot-Sriracha glaze. In one-and-done fashion, carrots and potatoes are roasted in garlic butter on the same pan. But really, we had you at “gouda-stuffed,” right?
Ingredients
1 tablespoon
Fry Seasoning
12 ounce
Potatoes
6 ounce
Carrot
1 unit
Apricot Jam
1 unit
Pork Ramen Stock Concentrate
10 ounce
Ground Beef
1 unit
Ketchup
2 slice
Gouda Cheese
(Contains: Milk)
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
¼ ounce
Parsley
1 teaspoon
Sriracha
1 teaspoon
Garlic Powder
Not included in your delivery
2 teaspoon (tsp)
Salt
1 teaspoon (tsp)
Cooking Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Halve potatoes lengthwise; slice crosswise into 1⁄4-inch-thick half-moons. Trim, peel, and cut carrots on a diagonal into 1⁄4-inch-thick pieces. Roughly chop parsley. Quarter gouda. • In a small bowl, combine ketchup, jam, and Sriracha; set glaze aside.
• 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, 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.
• 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, 1⁄2 tsp salt (1 tsp for 4), and pepper; mix to combine. • Form pork mixture into two 1⁄2-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.
Swap in beef* for pork.
• 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.)
• 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.
• Divide veggies and meatloaves between plates and serve.
Ground Beef is fully cooked when internal temperature reaches 160°.
Customer reviews
Review summary
Updated on Apr 2026- Flavor: The Gouda-stuffed meatloaves and apricot-Sriracha glaze earned rave reviews for unique, delicious flavor. Some found the glaze too sweet and used half the jam or skipped it entirely.
- Ease of prep: Many loved the simple preparation and easy cleanup, though some noted prep time takes longer than stated. Sealing the cheese inside requires care to prevent melting out during cooking.
- Suggestions: Cook vegetables 5-10 minutes longer before adding meatloaves, and extend meatloaf cooking time until internal temperature reaches 160°F. Line your pan with foil or parchment to catch melted cheese.
- Portions: Most found portions satisfying, though some wanted more vegetables and fewer potatoes per serving.
Reviews from our home cooks
Loved the meatloaves. The glaze was delicious and the Gouda inside was so good. Vegetables were simple and tasty.
Excellent. One of my favorite. The Gouda cheese was a tasty addition to the meatloaf. The veggies were fresh and flavorful.
This was soooooooo good! I've made plenty of your meatloaves before, but this one was extra tasty. It felt like a lot of work, but it was totally worth it. Can't wait to order it again.
So good! Had to slightly adjust cooking time because the meatloaves weren't quite done, but the meatloaves were so tender and flavorful and the roasted veg was out of this world.
Very Good, I loved the Gouda Stuffed Mini Meatloafs. Perfect amount of food for 2 people.
Loved it. Will order again. Some of gouda melted out because I didn't fold sides enough. Lesson learned. But was very delicious.
Excellent. As it was with the Honey Mustard Chicken, the only thing I would change about this dish is the seasoning for the carrots and potatoes. Garlic Parmesan or Creole would do wonders. But I would definitely order this again.
The gouda flavor was overwhelmed by the meat and the sauce. I loved the sauce, but I also would have liked to have tasted the cheese.
It's delicious in theory but doesn't quite work in execution. If you don't get the Gouda in there perfect it completely separates and leaked out.
Very delicious and satisfying. I added beef broth to the meatloaf to make it more moist. And some fresh cilantro.
