Pork Meatloaf Parm
over Spaghetti Marinara
- Wheat
- Milk
Chicken Parm, Veal Parm, Meatball Parm… Pork Meatloaf Parm? Yes, dreams really do come true. Our chefs have Parm-ified individual pork 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.
Ingredients
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
10 ounce
Ground Pork
6 ounce
Spaghetti
(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
Sugar
1 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• 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.
• In a large bowl, combine pork*, 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 pork mixture into two 1-inch-tall loaves (four loaves for 4); flatten tops. Place on a lightly oiled baking sheet.
• Evenly spread tops of meatloaves with 1 TBSP marinara sauce each (you’ll use the rest later). Mound with remaining panko mixture, pressing gently to adhere. • Bake meatloaves on top rack until pork is cooked through and crust is browned and crispy, 22-28 minutes.
• 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.
• Heat pot used for pasta over medium- high heat. Add remaining marinara sauce, remaining Tuscan Heat Spice, 1 tsp sugar (2 tsp for 4 servings), and reserved pasta cooking water. Bring to a boil, then reduce to a simmer. Cook until slightly thickened, 3-5 minutes.
• Stir drained spaghetti, half the Parmesan, and 1 TBSP butter (2 TBSP for 4 servings) into pot with sauce. Season generously with salt and pepper. • Divide pasta between plates and top with meatloaves. (TIP: If you prefer, serve meatloaves on the side instead.) Sprinkle with remaining Parmesan and serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the crispy, cheesy topping on the meatloaves; some found the sauce too sweet or bland.
- Ease of prep: Quick and simple to make, though a few found the instructions confusing or the timing off.
- Suggestions: Consider using beef instead of pork, adding vegetables, or making meatballs instead of meatloaves 🍲.
- Portions: Generous servings; many had leftovers for lunch the next day.
- Sauce: Some wanted more sauce; others found it too thin or watery. Try reducing sugar for less sweetness.
Reviews from our home cooks
The flavors were great and the concept is a fun twist-meatloaf meets chicken parm. The pork stayed tender and the mozzarella crust gave it that comfort-food crunch. The marinara sauce was rich and balanced (not overly sweet), and the spaghetti portion was definitely generous. The only downside was the prep time. It's listed as Easy Prep and 35 minutes, but shaping, baking, topping, and finishing the meatloaf felt longer and more involved than advertised. Not difficult, just more steps than expected for a weeknight meal. Overall, hearty, filling, and satisfying-just be ready for a bit more hands-on time than the card suggests.
Big meatloaf. Love how we layer the top of the loaf - crispy breadcrumbs mixture with juicy marinara sauce. This herb rich Meatloaf brings a simple marinara spaghetti to the next level comparing to the meatballs version. Make sure to cover the top with aluminum foil to avoid burning.
This was an incredible meatloaf, much different from what one might expect! It was seasoned perfectly to match the spaghetti marina. Very tender and not dry, as many meatloafs are. A delightful meal!
Excellent and fairly easy to make. Love the meatloaf. Used a separate medium sauce pot to prepare the marinara rather than the large spaghetti pot. Would have preferred using a little less of the Tuscan Heat Spice in the sauce but loved the amount in the meatloaf. Delicious.
Absolutely amazing! Was hesitant at first to try this because I dont typically like meatloaf but it was perfect! The texture of the meatloaf was similar to a meatball so it was a perfect companion to the spaghetti marinara. Should be Hall of Fame!!!
Normally I don't love spaghetti. But I think I'm realizing it's because of the sauce. It's normally bland when I buy marinara from the store. But the spice in this one made it sooo much better. I loved it!
Very good meal. The crispy topping on the meatloaf was very good as was the load itself. The marinara had a good flavor and texture. Very good meal would get again
I really liked the marinara sauce over the spaghetti. It was creamy and flavorful, having both the marinara sauce and tomato paste included. The pork meatloaf was ok, too. Unfortunately for me, I have to make the meatloaves without cheese for my dairy-allergic husband and that caused the meatloaf to be a bit too dense. But the flavor was still ok and it was understandable that the meatloaf came out as it did. I tried to sprinkle a small amount of cheese over the top of my meatloaf, but it just burns in the oven and doesn't really add much flavor.
It was tasty. Sauce was good and well seasoned. Easy to make. Meat came out perfect. But not enough marina for both the meat and spaghetti. Barely enough for just the spaghetti itself. Really needed something else like fresh basil for the pasta, a side salad, bread sticks or garlic bread, or a side of tomatoes with oregano & balsamic. Would have really amped up this simple meal
Pleasantly surprised with flavor of marinara sauce, meatloaf was moist and the topping came out crunchy and delicious
