Pork Meatloaf Parm
over Spaghetti Marinara
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.
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 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
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 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.
• Spoon a thin layer of marinara sauce (you’ll use the rest later) onto tops of meatloaves; mound with remaining panko mixture and press 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. (Keep empty pot handy for step 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.
• 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, you can serve the meatloaves on the side instead.) Sprinkle with remaining Parmesan and serve.
