Sheet Pan Gouda-Stuffed Pork 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
12 ounce
Potatoes
6 ounce
Carrots
¼ ounce
Parsley
2 slice
Gouda Cheese
(Contains: Milk)
1 unit
Ketchup
1 unit
Apricot Jam
1 teaspoon
Sriracha
1 teaspoon
Garlic Powder
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
1 unit
Pork Ramen Stock Concentrate
10 ounce
Ground Pork
1 tablespoon
Fry Seasoning
Not included in your delivery
Salt
Pepper
1 teaspoon
Cooking Oil
2 tablespoon
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 ¼-inch-thick half-moons. Trim, peel, and cut carrots on a diagonal into ¼-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, 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.
• 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 Pork is fully cooked when internal temperature reaches 160°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the sweet-and-spicy glaze, with some calling it "perfection" and others praising the gouda cheese surprise inside 🧀.
- Ease of prep: Most found it surprisingly easy to make, though a few noted prep took longer than expected.
- Suggestions: Consider cooking veggies separately or longer; some found potatoes and carrots undercooked following recipe times.
- Leftovers: Several mentioned enjoying leftovers, with one noting the meatloaf made a great breakfast when reheated.
- Portions: Some wished for more meat or vegetables; a few found the potato-to-carrot ratio too high.
Reviews from our home cooks
The gouda stuffed meatloaves were amazing! I am usually not a fan of ground pork and I can't eat spicy foods so I only used a bit of the sriracha and it was still so flavorful!
Everything worked really well together here. I usually shy away from spice as someone with a very weak tolerance for it, but I'm glad I gave this a chance because it was delicious. The only thing I could really say that I liked least is that the gouda didn't hold up as well as I'd hoped it would as leftovers but these recipes aren't really designed with that in mind so I can let that slide.
Delicious! The Gouda was an excellent pairing and fun melty texture, and the sauce was the perfect combination of sweet and spicy. The veggies came out so tender and flavorful too!
We absolutely loved how this meal turned out! The potatoes and carrots came out so crisp and tasty. The pork loaves were flavorful and the glaze added just enough of a spicy "bite" but still being edible for people who don't necessarily love spicy food. Run this one back again soon, please.
We LOVED the flavor of these pork meatloaves! The slight spiciness was perfect with the cheese filling. The carrots and potatoes cooked great when sliced as directed.
The meatloaves came out awesome. I marked it down a bit only because the rest of the family would have preferred less heat with the sauce. The gouda inside was so gooey good. I had enough potato and carrot bake to save some to use with lunch the next day.
Didn't like the gouda. Needed more panko because the meat mixture was too wet. Took twice as long for the meatloaves to cook through as the directions stated, which meant the potatoes and carrots were done cooking too early and had to be reheated
Delicious flavors. I loved the addition of the pork broth concentrate. Gouda really complimented the pork meatloaves. I also like the addition of carrots.
This was great, but added a bit more pork as they cook down to small meatball sized rations. Liked the potato/carrot combo, but the carrots were super tiny
Appreciate the minimal cleanup with this one! The meatloaves were super juicy and flavorful - would gladly choose this meal over and over!
