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 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.


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

Total Time35 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

¼ cup

Panko Breadcrumbs


10 ounce

Ground Beef

6 ounce



¼ cup

Parmesan Cheese


½ cup

Mozzarella Cheese


1 tablespoon

Tuscan Heat Spice

14 ounce

Marinara Sauce

Not included in your delivery

2 teaspoon

Olive Oil

1 teaspoon

Vegetable Oil

1 teaspoon


1 tablespoon





Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)4058 kJ
Calories970 kcal
Fat48 g
Saturated Fat20 g
Carbohydrate86 g
Sugar11 g
Dietary Fiber5 g
Protein51 g
Cholesterol150 mg
Sodium1470 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.
Utensilsarrow down iconarrow down icon
Large Pot
Small Bowl
Baking Sheet
Large Bowl
Instructionsarrow up iconarrow up icon
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• 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 beef*, half the panko mixture, half the Tuscan Heat Spice (you’ll use the rest later), and 1 TBSP water; season generously with salt (we used ½ tsp kosher salt) and pepper. • Form beef mixture into two 1-inch-tall loaves. Flatten tops. Place on a lightly oiled baking sheet. • 4 SERVINGS: Use 2 TBSP water and 1 tsp kosher salt. Form into four loaves.


• Spoon a thin layer of marinara sauce (you’ll use the rest later) onto tops of each meatloaf; 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.


• Once water is boiling, add spaghetti to pot and cook, stirring occasionally, until al dente, 9-11 minutes. • Reserve ¼ cup pasta cooking water, then drain. • 4 SERVINGS: Reserve 1/3 cup pasta cooking water.


• 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.


• Stir spaghetti, half the Parmesan, and 1 TBSP butter into sauce. Season generously with salt and pepper. • Divide pasta between plates and top with meatloaves. Sprinkle with remaining Parmesan and serve. • 4 SERVINGS: Use 2 TBSP butter. • TIP: If you prefer, you can also serve the meatloaves on the side.