Turkey Meatloaf Parm Over Spaghetti Marinara

Imagine the classic flavors of chicken parm, but with a juicy turkey meatloaf base. This recipe takes tender ground turkey, forms it into individual loaves and tops them with a rich marinara sauce and a crispy, cheesy panko crust. Baked to perfection, the meatloaves come out golden and bubbling, served over a bed of spaghetti tossed in a savory marinara sauce.

It’s a hearty, comforting meal that’s perfect for weeknights or when you’re craving something warm and satisfying. The combination of savory turkey, tangy marinara and melted cheese is sure to please the whole family. Plus, it’s easy to make with simple ingredients you can find at any grocery store.

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Ingredients

2 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

10 ounce Ground TurkeyView ingredient guideLike ingredientDislike ingredient

1 unit Tomato PasteView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView 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

5 ounce Marinara SauceView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C) and adjust rack to 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. Set aside.
3. In a large bowl, combine ground turkey, half of the panko mixture, half of the Tuscan Heat Spice, 1 tablespoon water and generous pinches of salt and pepper. Mix gently and form into two 1-inch-thick loaves. Place on a lightly oiled baking sheet.
4. Spread 1 tablespoon of marinara sauce over each meatloaf. Top with remaining panko mixture, pressing gently to adhere.
5. Bake on the top rack until the meatloaves are cooked through and the crust is golden and crispy, 22-28 minutes.
6. Meanwhile, cook spaghetti in the boiling water until al dente, 9-11 minutes. Reserve 3/4 cup pasta water, then drain.
7. In the same pot over medium-high heat, combine reserved pasta water, tomato paste, veggie stock concentrate, remaining marinara, remaining Tuscan Heat Spice, 2 teaspoons olive oil, 1/2 teaspoon salt and 1 1/2 teaspoons sugar. Bring to a boil, then simmer until slightly thickened, 3-5 minutes.
8. Add drained spaghetti, half the Parmesan and 1 tablespoon butter to the sauce. Toss to coat; season with salt and pepper.
9. Divide spaghetti among plates, top with meatloaves and sprinkle with remaining Parmesan. Serve immediately.

Recipe Tips

FAQ

Can I use ground chicken instead of turkey?

Yes, ground chicken works well as a substitute. Just ensure it’s cooked through to 165°F.

What can I use instead of Tuscan Heat Spice?

A mix of dried oregano, red pepper flakes and garlic powder can mimic the flavor.

Can I make this recipe gluten-free?

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