Sheet Pan 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
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 Beef
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.
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 Dec 2025- Flavor: Many loved the sweet-and-spicy glaze, while some found it too sweet; the gouda-stuffed meatloaf was a hit 🧀.
- Ease of prep: Most found it quick and easy to make, though some noted longer prep and cook times than expected.
- Suggestions: Consider adding extra herbs like rosemary or sage; adjust cooking time for fully cooked beef and crispy veggies.
- Portions: Some wished for larger portions or more carrots compared to potatoes.
- Texture: A few found the ground meat chewy or fatty; others praised the juicy meatloaf and melty cheese.
Reviews from our home cooks
This was very filling and easy to make. My son who can be a picky eater loved the way the potatoes came out. And the meatloaf took a little longer than the quoted time but it was delicious.
We loved the veggie combination in this dish and the cheese stuffed meatloaves were a new fun thing to try! Big hit with our more texture sensitive person in the house!
Fantastic meal!!! Love the Gouda in the meatloaf! The meatloaf and the veggies are full of flavor! Everyone in the house loved this dish!
Delicious! Need to extend cooking time for ground beef - took an additional 15 minutes to cook to 160 degrees past the time carrots and potatoes took to cook.
The baking time was really off. My meatloaves were still red inside after the 16 minutes the recipe calls for. I actually baked them for additional ten minutes or more. The same goes for the veggies. I prefer crispy baked potatoes and even after 21-22 minutes called for the potatoes were edible but only by the barest margins. I also cooked these an extra ten minutes.
Left out the sriracha. Cheese always leaks out of meatloaves. Would have been easier to add panko directly to meat - mixing up ahead of time made it clumpy to add to meat.
Meatloaf was great. Potatoes and carrots were bland. Sprinkled some Tobasco green pepper sauce and that helped.
Not too spicy or too sweet. Very good. Maybe more carrot and less potato, other than that, no suggestions
The meal was very good and even the kids liked the meatloaf. The prep time was at least double. There is no way all of the chopping and meat prep could be done in 10 mins. Cook time was accurate.
Simple. Perfect. Omitted Sriracha for my grandmother's glaze. Both ways were great. And the potato and carrot?! Yes!
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