Pork Meatloaf Parm Over Spaghetti Marinara

Imagine all the comforting flavors of Chicken Parm, but with a juicy pork meatloaf instead. That’s exactly what this Pork Meatloaf Parm delivers. Individual pork meatloaves are seasoned, baked until tender, then topped with rich marinara sauce, a blend of mozzarella and Parmesan and a crispy panko crust. It’s a hearty, cheesy twist on a classic.

Served over a bed of spaghetti tossed in marinara, this dish is pure comfort food. The meatloaves stay moist and flavorful, while the topping gets perfectly golden and bubbly. Finish with a sprinkle of Parmesan and fresh herbs for a meal that’s sure to become a family favorite.

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Ingredients

14 ounce Marinara SauceView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

6 ounce SpaghettiView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease.
2. In a large bowl, combine ground beef, panko breadcrumbs, Tuscan Heat Spice, 1 teaspoon salt and a pinch of black pepper. Mix gently until just combined. Shape into 4 oval meatloaves and place on prepared baking sheet. Brush tops with cooking oil.
3. Bake meatloaves for 15 minutes. Meanwhile, in a small saucepan, combine marinara sauce, sugar and remaining 1 teaspoon salt. Simmer over low heat, stirring occasionally.
4. While meatloaves bake, cook spaghetti according to package directions until al dente. Drain, then return to pot. Toss with butter and a splash of olive oil to prevent sticking.
5. After 15 minutes, remove meatloaves from oven. Spoon about 2 tablespoons of the marinara sauce over each meatloaf. Sprinkle mozzarella and Parmesan evenly on top.
6. Return to oven and bake until cheese is melted and bubbly, about 5-7 minutes more. Internal temperature of meatloaves should reach 160°F.
7. Divide spaghetti among plates. Top with remaining marinara sauce. Place a meatloaf parm on each portion. Garnish with extra Parmesan and fresh basil if desired. Serve hot.

Recipe Tips

FAQ

Can I use ground turkey instead of beef?

Yes, ground turkey works well. Just be careful not to overbake, as turkey can dry out. Cook to 165°F internal temperature.

How do I store leftovers?

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

Can I make the meatloaves ahead of time?

Absolutely! Shape the meatloaves and refrigerate up to 24 hours before baking. Add a few extra minutes to the baking time if cooking from cold.