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 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.
• 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 Apr 2026- Flavor: The apricot-Sriracha glaze gets rave reviews for its perfect sweet-spicy balance, while the melty gouda creates deliciously gooey centers.
- Ease of prep: Most find it straightforward to make, though stuffing the cheese takes some care to prevent leakage during cooking.
- Suggestions: Cook vegetables 10-15 minutes longer than stated, and consider adding an egg to the meat mixture for extra moisture.
- Cooking times: Both vegetables and meatloaves consistently need more time than the recipe indicates to cook through properly.
- Portions: The vegetable-to-potato ratio feels unbalanced; customers want more carrots and fewer potatoes for better variety.
Reviews from our home cooks
Pork meatloaves were delicious, and the carrots/potatoes were a nice change from the standard mashed potatoes. I think if I did this one again that I would roast the veggies in a little oil, and then drizzle the garlic butter on at the end.
Out of all the meatloaf recipes, this is the best one imo. I think it's the pork seasoning and the Gouda cheese. And it has the apricot glaze which I love. I like lots of flavor so for me this is top notch.
Wow! We loved these. I don't usually like cooking recipes with stuffed meats but I was temped by this one because I like gouda cheese so much. The recipe turned out pretty simple to make and the flavors were fantastic. We'd love to try this one again.
This was delicious!! The recipe was easy to do - we ended up cooking about 2 minutes longer as potatoes seemed a little undercooked at the time suggested. The Gouda cheese was a nice complement to the pork. Will get this again.
The potato/carrot dish just didn't work for me. I expected it to taste like oven roasted vegetables that I make and it didn't. The vegetables really didn't brown, and there was too much potato and not enough carrot. Four potatoes is too many for two servings! One less potato and one more carrot would have made a better mix. And maybe cook the veggies a little longer before adding the meat to the sheet? The meat loaf was very good.
This was really good, the seasoned panko and gouda added a great flavor to the meatloaves - I added some fresh chopped rosemary to the potatoes and carrots.
Wow! The gouda in the meatloaf is fabulous! It adds a touch of elegance to a standard comfort food. The vegetables jumble is a nice change to the standard side dishes.
We actually liked the parsnip (we were wary because we've never liked it before) but in the oven with the other veggies it was all delicious. We loved the melted cheese oozing (!) out of the meatloaves. Very hearty and warm/filling dish for winter:)
This meal was amazing! Probably the best one yet. The glaze was so good. And the roasted veggies tossed in melted butter and garlic powder turned out so much better than just using olive oil. I will definitely be ordering this again.
THIS---for vegetables...THIS roasted vegetable recipe...I am keeping this and skipping oil in the future. it was SOOOO good. Meatloaves were good too...but the veggie recipe...was outstanding!
