• 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 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.

• Evenly spread tops of meatloaves with 1 TBSP marinara 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.

• Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. • Reserve ¾ cup pasta cooking water (1½ cups for 4 servings), then drain.

• Heat pot used for pasta over medium-high heat. Add reserved pasta cooking water, tomato paste, stock concentrates, remaining marinara, remaining Tuscan Heat Spice, 2 tsp olive oil, ½ tsp salt, and 1½ tsp sugar (4 tsp olive oil, 1 tsp salt, and 3 tsp sugar for 4 servings). 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, serve meatloaves on the side instead.) Sprinkle with remaining Parmesan and serve. ***Ground Pork is fully cooked when internal temperature reaches 160°.***