Sheet Pan Gouda-Stuffed Beef Meatloaves

🥘 Ingredients

• apricot jam
  2 unit
• butter
  4 tbsp
• carrots
  12 oz
• cooking oil
  2 tsp
• fry seasoning
  2 tbsp
• garlic powder
  2 tsp
• gouda cheese
  4 slice
• ground beef
  20 oz
• ketchup
  2 unit
• panko breadcrumbs
  1/2 c
• parsley
  1/2 oz
• pepper
• pork ramen stock concentrate
  2 unit
• potatoes
  24 oz
• salt
• sriracha
  2 tsp
• water
  1 tbsp

🍳 Cookware

• peeler
• small bowl
• large microwave-safe bowl
• plastic wrap
• baking sheet
• baking sheet
• small bowl

1. 

   1

   Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry all produce.
2. 

   2

   Halve potatoes lengthwise; slice crosswise into 1/4-inch-thick half-moons. Trim, peel, and cut carrots into 1/4-inch-thick pieces using a peeler . Roughly chop parsley . Quarter gouda cheese .

   potatoes: 24 oz, carrots: 12 oz, parsley: 1/2 oz, gouda cheese: 4 slice
3. 

   3

   In a small bowl , combine ketchup , apricot jam , and sriracha ; set glaze aside.

   ketchup: 2 unit, apricot jam: 2 unit, sriracha: 2 tsp
4. 

   4

   In a large microwave-safe bowl , combine 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.

   butter: 4 tbsp, garlic powder: 2 tsp, salt, pepper
5. 

   5

   Add potatoes, carrots, and parsley to bowl with butter mixture. Toss until thoroughly combined. Season with a pinch of salt and pepper.
6. 

   6

   Transfer veggies to one side of a lightly oiled baking sheet (for 4, spread veggies out across entire sheet) with cooking oil . Roast on top rack for ⏱️ 5 minutes (you’ll add more to the sheet in Step 4). Wash out bowl.

   cooking oil: 2 tsp
7. 7

   In the bowl used for veggies, soak panko breadcrumbs with pork ramen stock concentrate and water ; stir until pasty. Add ground beef , fry seasoning , 1/2 tsp salt, and pepper; mix to combine.

   panko breadcrumbs: 1/2 c, pork ramen stock concentrate: 2 unit, water: 1 tbsp, ground beef: 20 oz, fry seasoning: 2 tbsp
8. 8

   Form beef 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.
9. 9

   **Swap in beef for pork.**
10. 10

    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 .)
11. 11

    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.)
12. 12

    Remove sheet with meatloaves from oven and carefully brush meatloaves with reserved glaze.
13. 13

    Return to oven and roast until meatloaves are cooked through, veggies are tender, and glaze is tacky, 2-3 minutes more.
14. 14

    Divide veggies and meatloaves between plates and serve.
15. 15

    **Ground Beef is fully cooked when internal temperature reaches 160 degrees.**