Gouda-Stuffed Pork 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?
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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
Instructions
• 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°.
