• 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 beef*, half the panko mixture, half the Tuscan Heat Spice (you’ll use the rest later), and 1 TBSP water; season generously with salt (we used ½ tsp kosher salt) and pepper. • Form beef mixture into two 1-inch-tall loaves. Flatten tops. Place on a lightly oiled baking sheet. • 4 SERVINGS: Use 2 TBSP water and 1 tsp kosher salt. Form into four loaves.

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

• Once water is boiling, add spaghetti to pot and cook, stirring occasionally, until al dente, 9-11 minutes. • Reserve ¼ cup pasta cooking water, then drain. • 4 SERVINGS: Reserve 1/3 cup pasta cooking water.

• 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 spaghetti, half the Parmesan, and 1 TBSP butter into sauce. Season generously with salt and pepper. • Divide pasta between plates and top with meatloaves. Sprinkle with remaining Parmesan and serve. • 4 SERVINGS: Use 2 TBSP butter. • TIP: If you prefer, you can also serve the meatloaves on the side.