Gouda-Stuffed Pork Meatloaves Recipe

About this recipe

A sophisticated elevation of a classic family favorite. These individual-sized meatloaves are crafted from savory ground pork, seasoned with aromatic herbs, and finished with a tangy, sweet-and-savory glaze that caramelizes in the oven. The true highlight is the "liquid gold" center—a hidden pocket of creamy, melted Gouda cheese that flows out with the first cut, providing a rich, buttery contrast to the lean protein.

Ingredients

• 50 g Honey
• 370 g Dijon Mustard Paste
• Pcs Foodrite Tomato Ketchup
• 100 g Garlic
• 1 kg Panko Breadcrumbs
• 1 kg Brown Sugar
• 500 ml Milk
• Pcs Egg Loose
• 250 g Pork Chorizo Sausages
• 500 g Onion
• - Thyme
• - Amul Gouda Cheese

Instructions

1. 1. Cut the Gouda cheese into small ½-inch cubes. If you’re making 2 meatloaves, you’ll need about 2–3 cubes for the center of each.
2. 2. In a bowl, combine the ground pork, breadcrumbs, egg, minced onion/garlic, and herbs.
3. 3. Divide the meat mixture into equal portions. Form each into a flat oval. Place the Gouda cubes in the center, then fold the meat over the cheese. Pinch the seams tightly to ensure the cheese doesn't leak out during baking.
4. 4. Place the mini-loaves on a baking sheet. Brush the top generously with the ketchup-mustard glaze. Bake at 200°C (400°F) for 20–25 minutes until the internal temperature reaches 71°C (160°F).
5. 5. Let the loaves rest for 5 minutes before slicing. This allows the juices to redistribute and the melted Gouda to set slightly.