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Meatloaf Parm

Meatloaf Parm

over Spaghetti Marinara

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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.

Allergens:WheatMilk

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

Total Time35 minutes
Prep Time5 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

¼ cup

Panko Breadcrumbs

(ContainsWheat)

10 ounce

Ground Beef

6 ounce

Spaghetti

(ContainsWheat)

¼ cup

Parmesan Cheese

(ContainsMilk)

½ cup

Mozzarella Cheese

(ContainsMilk)

1 tablespoon

Tuscan Heat Spice

14 ounce

Marinara Sauce

Not included in your delivery

2 teaspoon

Olive Oil

1 teaspoon

Cooking Oil

1 teaspoon

Sugar

1 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ 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.
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Small Bowl
Baking Sheet
Large Bowl
Strainer
Instructionsarrow up iconarrow up icon
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1

• 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.

2

• 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.

3

• 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.

4

• 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.

5

• 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.

6

• 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.