Pork Meatloaf Parmesan with Spaghetti Marinara

Imagine all the comforting flavors of Chicken Parmesan, but made with tender ground pork and shaped into individual meatloaves. That’s exactly what this recipe delivers-a crispy, cheesy crust over juicy pork, all served atop a bed of spaghetti tossed in a rich marinara sauce. It’s a fun twist on two classics that comes together easily for a weeknight dinner that feels special.

Each meatloaf is seasoned with a warm Tuscan heat spice blend, then topped with marinara and a mixture of panko and mozzarella that bakes into a golden, crunchy topping. While the meatloaves bake, you’ll cook the spaghetti and simmer the remaining marinara with a touch of sugar and spice to create a quick, flavorful sauce. Finish with a sprinkle of Parmesan and a pat of butter for a silky, satisfying meal.

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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 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 the oven to 425°F with a rack in the top position. Bring a large pot of salted water to a boil.
2. In a small bowl, combine panko, mozzarella and a drizzle of olive oil. Season with salt and pepper and set aside.
3. In a large bowl, combine ground pork, half of the panko mixture, half of the Tuscan Heat Spice and 1 tablespoon water. Season generously with salt and pepper. Mix until just combined.
4. Form the pork mixture into two 1-inch-tall loaves (or four for 4 servings). Place on a lightly oiled baking sheet and flatten the tops slightly.
5. Spread 1 tablespoon of marinara sauce over each meatloaf. Mound the remaining panko mixture on top, pressing gently to adhere.
6. Bake on the top rack until the pork is cooked through and the crust is golden and crispy, 22-28 minutes.
7. Meanwhile, cook the spaghetti in the boiling water until al dente, 9-11 minutes. Reserve 1/4 cup pasta water, then drain.
8. In the same pot over medium-high heat, combine the 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.
9. Add the drained spaghetti, half the Parmesan and butter to the sauce. Toss to coat and season with salt and pepper.
10. Divide the spaghetti between plates and top with the meatloaves. Sprinkle with remaining Parmesan and serve.

Recipe Tips

FAQ

Can I use ground turkey or chicken instead of pork?

Yes, you can substitute ground turkey or chicken, but note that the cooking time may vary slightly. Ensure the internal temperature reaches 165°F.

What is Tuscan Heat Spice? Can I substitute it?

Tuscan Heat Spice is a blend of herbs and spices with a mild heat. You can substitute with a mix of dried oregano, red pepper flakes and garlic powder.

Can I make this recipe gluten-free?

Yes, use gluten-free panko and gluten-free spaghetti. Check that all other ingredients are certified gluten-free.