Pork Meatloaf Parm Over Spaghetti Marinara

Imagine all the comforting flavors of chicken parm, but with a juicy pork meatloaf twist. This recipe takes individual pork meatloaves, tops them with marinara sauce and a cheesy panko crust, then bakes them until tender and golden. Served over spaghetti tossed in a savory marinara sauce, every bite is pure comfort.

Perfect for a weeknight dinner that feels special, this dish comes together with simple ingredients and bold Italian-inspired seasoning. The meatloaves are moist and flavorful, while the crispy, melted topping adds the perfect texture. Finish with a sprinkle of Parmesan for a truly satisfying meal.

Log in to save recipes and build weekly shopping lists.

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 Cooking 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 pork, half the panko mixture, half the Tuscan Heat Spice and 1 tablespoon water (2 tablespoons for 4 servings). Season generously with salt and pepper. Form into two 1-inch-thick loaves (four for 4 servings). Place on a lightly oiled baking sheet.
3. Spoon a thin layer of marinara sauce over the tops of the meatloaves. 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 crust is browned and crispy, 22-28 minutes.
4. Meanwhile, add spaghetti to the boiling water and cook until al dente, 9-11 minutes. Reserve 1/4 cup pasta water (1/3 cup for 4 servings), then drain. Set aside the pot.
5. In the same pot over medium-high heat, combine remaining marinara sauce, 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. Add drained spaghetti, half the Parmesan and butter to the sauce. Toss to combine; season with salt and pepper. Divide pasta among plates and top with meatloaves. Sprinkle with remaining Parmesan and serve.

Recipe Tips

FAQ

Can I use ground beef or turkey instead of pork?

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

What is Tuscan Heat Spice?

It’s a blend of Italian herbs and spices with a hint of heat. You can substitute with a mix of dried oregano, basil, red pepper flakes and garlic powder.

Can I make this gluten-free?

Use gluten-free panko breadcrumbs and gluten-free spaghetti. Ensure all other ingredients are gluten-free.