Gouda-Stuffed Beef Meatloaves
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Gouda-Stuffed Beef Meatloaves

Gouda-Stuffed Beef Meatloaves

with Garlic Herb Potatoes & Carrots

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?

Allergens:
Milk
Wheat

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time40 minutes
Prep Time10 minutes
DifficultyHard

Ingredients

serving amount

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)

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Nutrition Values

/ per serving
Calories870 kcal
Fat49 g
Saturated Fat22 g
Carbohydrate68 g
Sugar24 g
Dietary Fiber6 g
Protein34 g
Cholesterol155 mg
Sodium1400 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Small Bowl
Peeler
Large Bowl
Plastic Wrap
Baking Sheet

Instructions

Prep & Mix Glaze
1

• 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.

Toss & Roast Veggies
2

• 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.

Form Meatloaves
3

• 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.

Roast & Glaze
4

• 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.)

Finish Meatloaves
5

• 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.

Serve
6

• Divide veggies and meatloaves between plates and serve.

Ground Beef is fully cooked when internal temperature reaches 160°.