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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Veggie Stock Concentrate
1 unit
Tomato Paste
½ cup
Mozzarella Cheese
(Contains: Milk)
3 tablespoon
Parmesan Cheese
(Contains: Milk)
10 ounce
Ground Pork
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
1 tablespoon
Tuscan Heat Spice
6 ounce
Spaghetti
(Contains: Wheat)
5 ounce
Marinara Sauce
Not included in your delivery
4 teaspoon (tsp)
Salt
4 teaspoon (tsp)
Olive Oil
1 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
1.5 teaspoon (tsp)
Sugar
teaspoon (tsp)
Black 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 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 ¾ cup pasta cooking water (1½ cups for 4 servings), then drain.
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.
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 or shallow bowls and top with meatloaves. (TIP: If you prefer, serve meatloaves on the side instead.) Sprinkle with remaining Parmesan and serve.
