Pork Meatloaf Parmesan with Spaghetti Marinara

This Pork Meatloaf Parmesan combines the best of two comfort food classics: tender, juicy meatloaf and crispy, cheesy chicken parmesan. Individual pork loaves are topped with marinara sauce and a panko-mozzarella crust, then baked until golden and bubbly. Served over spaghetti in a rich, homemade-style marinara sauce, this dish is a hearty and satisfying dinner the whole family will love.

Perfect for a weeknight meal or a special Sunday supper, this recipe uses simple ingredients to create something truly special. The meatloaves are seasoned with a Tuscan heat spice blend and the pasta sauce is quickly simmered with tomato paste and stock concentrate for deep flavor. A final sprinkle of Parmesan cheese adds the perfect finishing touch.

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

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

5 ounce Marinara CupView ingredient guideLike ingredientDislike ingredient

4 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1.5 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

2 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1.5 ounce Tomato PasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Bring a large pot of salted water to a boil. In a small bowl, combine panko, mozzarella and a large 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 (about ½ teaspoon for 2 servings, 1 teaspoon for 4) and pepper. Form into two 1-inch-tall loaves (four loaves for 4); flatten tops. Place on a lightly oiled baking sheet.
3. Spread tops of meatloaves with 1 tablespoon marinara each (use the rest later). Mound with remaining panko mixture, pressing gently to adhere. Bake on top rack until pork is cooked through and crust is browned and crispy, 22-28 minutes.
4. Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve ¾ cup pasta cooking water (1½ cups for 4 servings), then drain.
5. Heat the same pot over medium-high heat. Add reserved pasta cooking water, tomato paste, stock concentrates, remaining marinara, remaining Tuscan Heat Spice, 2 teaspoons olive oil, ½ teaspoon salt and 1½ teaspoons sugar (4 teaspoons olive oil, 1 teaspoon salt and 3 teaspoons sugar for 4 servings). Bring to a boil, then reduce to a simmer. Cook until slightly thickened, 3-5 minutes.
6. Stir drained spaghetti, half the Parmesan and 1 tablespoon butter (2 tablespoons for 4 servings) into the sauce. Season generously with salt and pepper. Divide pasta between plates and top with meatloaves. (If preferred, serve meatloaves on the side.) Sprinkle with remaining Parmesan and serve. Note: Ground pork is fully cooked when internal temperature reaches 160°F.

Recipe Tips

FAQ

Can I use ground beef instead of pork?

Yes, ground beef works well; just adjust cooking time as needed to ensure it reaches 160°F.

Can I make this gluten-free?

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

How do I store leftovers?

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