Pork Meatloaf Parm over Spaghetti Marinara

Step 1

• Adjust rack to top position andpreheat oven to 425 degrees. Bring alarge pot of salted water to a boil.• In a small bowl, combine panko,mozzarella, and a large drizzle ofolive oil; season with salt and pepper.

Step 2

• In a large bowl, combine pork*, half thepanko mixture, half the Tuscan HeatSpice (you’ll use the rest later), and1 TBSP water (2 TBSP for 4 servings);season generously with salt (we used1⁄2 tsp; 1 tsp for and pepper.• Form pork mixture into two 1-inch-tallloaves (four loaves for 4); flatten tops.Place on a lightly oiled baking sheet.

Step 3

• Evenly spread tops of meatloaveswith 1 TBSP marinara each (you’ll usethe rest later). Mound with remainingpanko mixture, pressing gentlyto adhere.• Bake meatloaves on top rack until porkis cooked through and crust isbrowned and crispy, 22-28 minutes.

Step 4

• Once water is boiling, add spaghettito pot. Cook, stirring occasionally, untilal dente, 9-11 minutes.• Reserve 3⁄4 cup pasta cooking water(1 1⁄2 cups for 4 servings), then drain.

Step 5

• Heat pot used for pasta over medium-high heat. Add reserved pastacooking water, tomato paste, stockconcentrates, remaining marinara,remaining Tuscan Heat Spice, 2 tspolive oil, 1⁄2 tsp salt, and 1 1⁄2 tsp sugar(4 tsp olive oil, 1 tsp salt, and 3 tspsugar for 4 servings).• Bring to a boil, then reduce to asimmer. Cook until slightly thickened,3-5 minutes.

Step 6

• Stir drained spaghetti, half theParmesan, and 1 TBSP butter(2 TBSP for 4 servings) into pot withsauce. Season generously with saltand pepper.• Divide pasta between plates orshallow bowls and top withmeatloaves. (TIP: If you prefer, servemeatloaves on the side instead.)Sprinkle with remaining Parmesanand serve.Ground Pork is fully cooked when internal temperature reaches 160°.