Pork Meatloaf Parmesan with Spaghetti Marinara

Imagine all the comforting flavors of Chicken Parm, but in a hearty, juicy meatloaf form. That’s exactly what this recipe delivers: individual pork meatloaves layered with tangy marinara sauce and crowned with a golden, cheesy panko topping. Baked until perfectly tender with a crispy, melty crust, these meatloaves are served over a bed of spaghetti tossed in a savory marinara sauce.

This dish is a true crowd-pleaser, combining the best of Italian-American comfort food in one satisfying meal. The meatloaves are seasoned with a Tuscan-inspired spice blend, then baked with a blanket of mozzarella and panko for that irresistible Parm crunch. A final sprinkle of Parmesan ties it all together. Get ready for a dinner that feels both nostalgic and excitingly new.

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Ingredients

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView 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 oven to 425°F with a rack in the top position. Bring a large pot of salted water to a boil. In a small bowl, combine panko, mozzarella and a drizzle of olive oil; season with salt and pepper.
2. In a large bowl, combine ground beef, half the panko mixture, half the Tuscan Heat Spice and 1 tablespoon water; season generously with salt and pepper. Form into two 1-inch-tall loaves and flatten the tops. Place 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 meat is cooked through and the crust is browned and crispy, 22-28 minutes.
4. Once the water is boiling, add spaghetti and cook until al dente, 9-11 minutes. Reserve ¼ cup pasta water, then drain.
5. In the same pot over medium-high heat, combine remaining marinara, remaining Tuscan Heat Spice, sugar and reserved pasta water. Bring to a boil, then reduce to a simmer. Cook until slightly thickened, 3-5 minutes.
6. Stir spaghetti, half the Parmesan and butter into the sauce. Season with salt and pepper. Divide pasta between plates, top with meatloaves and sprinkle with remaining Parmesan.

Recipe Tips

FAQ

Can I use ground pork instead of beef?

Yes, ground pork works great and adds extra juiciness.

What can I substitute for Tuscan Heat Spice?

Mix 1 teaspoon Italian seasoning with ½ teaspoon red pepper flakes and a pinch of garlic powder.

How do I store leftovers?

Refrigerate in an airtight container for up to 3 days. Reheat in the oven or microwave.