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 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 eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
¼ cup
Panko Breadcrumbs
(Contains Wheat)
10 ounce
Ground Beef
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
Vegetable Oil
1 teaspoon
Sugar
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
• 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.
