• 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.

• 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 1/2 tsp) and pepper. (For 4, use 1 tsp salt.) • Form pork mixture into two 1-inchtall loaves (four for 4). Flatten tops. Place on a lightly oiled baking sheet.

• Spoon a thin layer of marinara sauce (you’ll use the rest later) on top of each meatloaf; mound with remaining panko mixture and press gently to adhere. • Bake meatloaves on top rack until pork is cooked through and crust is browned and crispy, 22-28 minutes.

• Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. • Reserve 1/4 cup pasta cooking water (1/3 cup for 4 servings), then drain. Keep empty pot handy for the next step.

• Heat pot used for pasta over medium-high heat. Add remaining marinara sauce, remaining Tuscan Heat Spice, 1 tsp sugar, and reserved pasta cooking water. Bring to a boil, then reduce to a simmer. Cook until slightly thickened, 3-5 minutes.

• 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, you can serve the meatloaves on the side instead.) Sprinkle with remaining Parmesan and serve.