Pork Meatloaf Parmesan with Spaghetti Marinara

Imagine all the comforting flavors of chicken parmesan, but made with juicy pork meatloaf. This recipe takes individual pork meatloaves, tops them with marinara sauce and a crispy, cheesy panko topping, then bakes them until tender and golden. Served over spaghetti tossed in a savory marinara sauce, it’s a hearty, crowd-pleasing dinner that feels like a special treat.

With a blend of Parmesan and mozzarella, a hint of Tuscan heat spice and perfectly cooked pasta, this dish brings together classic Italian-American flavors in a fun, meatloaf-inspired form. It’s simple enough for a weeknight but impressive enough for company.

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Ingredients

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

6 ounce SpaghettiView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

14 ounce Marinara CupView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F with the rack in the top position. Bring a large pot of salted water to a boil. In a small bowl, mix panko, mozzarella and a drizzle of olive oil; season with salt and pepper.
2. In a large bowl, combine ground pork, half of the panko mixture, half of the Tuscan Heat Spice and 1 tablespoon of water. Season generously with salt (about ½ teaspoon) and pepper. Shape the mixture into two 1-inch-thick loaves. Place them on a lightly oiled baking sheet.
3. Spoon a thin layer of marinara sauce over each meatloaf. Mound the remaining panko mixture on top and press gently to adhere. Bake on the top rack until the pork is cooked through and the topping is browned and crispy, 22-28 minutes.
4. While the meatloaves bake, add the spaghetti to the boiling water and cook until al dente, 9-11 minutes. Reserve ¼ cup of pasta water, then drain the spaghetti. Keep the empty pot handy.
5. Return the pot to medium-high heat. Add the remaining marinara sauce, remaining Tuscan Heat Spice, 1 teaspoon sugar and the reserved pasta water. Bring to a boil, then reduce to a simmer. Cook until slightly thickened, 3-5 minutes.
6. Stir the drained spaghetti, half of the Parmesan and 1 tablespoon of butter into the sauce. Season with salt and pepper. Divide the pasta between plates and top with the meatloaves. Sprinkle with the remaining Parmesan and serve.

Recipe Tips

FAQ

Can I use ground beef or turkey instead of pork?

Yes, you can substitute ground beef or turkey. Adjust cooking time as needed to ensure the meat is fully cooked.

What is Tuscan Heat Spice? Can I substitute it?

Tuscan Heat Spice is a blend of Italian herbs with a hint of heat. You can substitute with 1 teaspoon Italian seasoning plus a pinch of red pepper flakes.

Can I make this dish gluten-free?

Yes, use gluten-free panko and gluten-free spaghetti. Ensure all other ingredients are gluten-free.