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Meatloaf Parm

Meatloaf Parm

over Spaghetti Marinara

Chicken Parm, Veal Parm, Meatball Parm… Meatloaf Parm? Yes, dreams really do come true. Our chefs have Parm-ified individual meatloaves, layering them with mouthwatering marinara sauce and a cheesy panko topping. They’re baked until the meat is perfectly tender and the crust is crispy and melty, then served over spaghetti marinara with a sprinkle of more cheese for good measure. Parm-fection? We think so.


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

Total Time35 minutes
Prep Time5 minutes


serving amount

¼ cup

Panko Breadcrumbs

(Contains Wheat)

10 ounce

Ground Beef

6 ounce


(Contains Wheat)

¼ cup

Parmesan Cheese

(Contains Milk)

½ cup

Mozzarella Cheese

(Contains Milk)

1 tablespoon

Tuscan Heat Spice

14 ounce

Marinara Cup

Not included in your delivery

2 teaspoon

Olive Oil

1 teaspoon

Cooking Oil

1 teaspoon


1 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Calories1060 kcal
Fat51 g
Saturated Fat20 g
Carbohydrate98 g
Sugar18 g
Dietary Fiber5 g
Protein51 g
Cholesterol145 mg
Sodium1550 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.


Large Pot
Small Bowl
Baking Sheet
Large Bowl


Mix Panko

• Adjust rack to top position and preheat oven to 425 degrees. Bring a large pot of salted water to a boil. • In a small bowl, combine panko, mozzarella, and a large drizzle of olive oil; season with salt and pepper.

Form Meatloaves

• In a large bowl, combine beef*, half the panko mixture, half the Tuscan Heat Spice (you’ll use the rest later), and 1 TBSP water (2 TBSP for 4 servings); season generously with salt (we used ½ tsp; 1 tsp for 4) and pepper. • Form beef mixture into two 1-inch-tall loaves (four loaves for 4). Flatten tops. Place on a lightly oiled baking sheet.

Bake Meatloaves

• Spoon a thin layer of marinara sauce (you’ll use the rest later) over tops of meatloaves; mound with remaining panko mixture and press gently to adhere. • Bake meatloaves on top rack until beef is cooked through and crust is browned and crispy, 22-28 minutes.

Cook Pasta

• Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. • Reserve ¼ cup pasta cooking water (1⁄3 cup for 4 servings), then drain.

Make Sauce

• Heat pot used for pasta over medium-high heat. Add remaining marinara sauce, remaining Tuscan Heat Spice, 1 tsp sugar, and reserved pasta cooking water. Bring to a boil, then reduce to a simmer. Cook until slightly thickened, 3-5 minutes.

Finish & Serve

• Stir drained spaghetti, half the Parmesan, and 1 TBSP butter (2 TBSP for 4 servings) into pot with sauce until thoroughly coated. Season generously with salt and pepper. • Divide pasta between plates and top with meatloaves. (TIP: If you prefer, you can also serve the meatloaves on the side.) Sprinkle with remaining Parmesan and serve.