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Pork Meatloaf Parm

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.

Total Time35 minutes
Prep Time5 minutes


serving amount

¼ cup

Panko Breadcrumbs

(Contains Wheat)

½ cup

Mozzarella Cheese

(Contains Milk)

10 ounce

Ground Pork

1 tablespoon

Tuscan Heat Spice

5 ounce

Marinara Cup

2 unit

Veggie Stock Concentrate

1.5 ounce

Tomato Paste

6 ounce


(Contains Wheat)

3 tablespoon

Parmesan Cheese

(Contains Milk)

Not included in your delivery



4 teaspoon

Olive Oil

1 teaspoon

Cooking Oil

1.5 teaspoon


1 tablespoon


(Contains Milk)


Nutrition Values

/ per serving
Calories1050 kcal
Fat53 g
Saturated Fat19 g
Carbohydrate95 g
Sugar15 g
Dietary Fiber6 g
Protein48 g
Cholesterol140 mg
Sodium1730 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.


Large Pot
Small Bowl
Baking Sheet
Large Bowl


Mix Panko

• 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.

Form Meatloaves

• 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.

Bake Meatloaves

• Evenly spread tops of meatloaves with 1 TBSP marinara 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.

Cook Pasta

• Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. • Reserve ¾ cup pasta cooking water (1½ cups for 4 servings), then drain.

Make Sauce

• Heat pot used for pasta over medium-high heat. Add reserved pasta cooking water, tomato paste, stock concentrates, remaining marinara, remaining Tuscan Heat Spice, 2 tsp olive oil, ½ tsp salt, and 1½ tsp sugar (4 tsp olive oil, 1 tsp salt, and 3 tsp sugar for 4 servings). Bring to a boil, then reduce to a simmer. Cook until slightly thickened, 3-5 minutes.

Finish & Serve

• 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.

Ground Pork is fully cooked when internal temperature reaches 160°.