Pork Meatloaf Parm over Spaghetti Marinara

Name: Pork Meatloaf Parm over Spaghetti Marinara
Yield: 2 servings
Cuisine: Italian
Ingredients: 1/4 cup Breadcrumbs; 10 oz Ground Pork; 6 oz Spaghetti; 1/4 cup Parmesan Cheese; 1/2 cup Mozzarella Cheese; 1 tbsp Tuscan Heat Spice; 14 oz Marinara Cup; 2 tsp Olive Oil; 1 tsp Cooking Oil; 1 tsp Granulated Sugar; 1 tbsp Butter; Salt; Black Pepper

By Recipe0 System

Chicken Parm, Veal Parm, Meatball Parm… Pork Meatloaf Parm? Yes, dreams really do come true. Our chefs have Parm-ified individual pork meatloaves, layering them with mouthwatering marinara sauce and a cheesy panko topping. They’re baked until the meat is perfectly tender and the crust is crispy and melty, then served over spaghetti marinara with a sprinkle of more cheese for good measure. Parm-fection? We think so.

Italian

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1/4 cup Breadcrumbs
10 oz Ground Pork
6 oz Spaghetti
1/4 cup Parmesan Cheese
1/2 cup Mozzarella Cheese
1 tbsp Tuscan Heat Spice
14 oz Marinara Cup
2 tsp Olive Oil
1 tsp Cooking Oil
1 tsp Granulated Sugar
1 tbsp Butter
Salt
Black Pepper

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust rack to top position and preheat oven to 425 degrees. 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 pork*, half the panko mixture, half the Tuscan Heat Spice (you’ll use the rest later), and 1 TBSP water (2 TBSP for 4 servings); season generously with salt (we used ½ tsp; 1 tsp for 4) and pepper.

Form pork mixture into two 1-inch-tall loaves (four loaves for 4); flatten tops. Place on a lightly oiled baking sheet.
3

Evenly spread tops of meatloaves with 1 TBSP marinara sauce each (you’ll use the rest later). Mound with remaining panko mixture, pressing gently to adhere.

Bake meatloaves 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 ¼ cup pasta cooking water (1⁄3 cup for 4 servings), then drain.
5

Heat pot used for pasta over medium- high heat. Add remaining marinara sauce, remaining Tuscan Heat Spice, 1 tsp sugar (2 tsp for 4 servings), and reserved pasta cooking water. 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 TBSP butter (2 TBSP for 4 servings) into pot with sauce. Season generously with salt and pepper.

Divide pasta between plates and top with meatloaves. (TIP: If you prefer, serve meatloaves on the side instead.) Sprinkle with remaining Parmesan and serve.

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