Not Your Mama’s Meatloaf: A Bold Twist on a Classic

Welcome to Part 3 of our Get Cooking series! Between rising grocery prices and jam-packed schedules, putting a homemade meal on the table can feel like an uphill battle. When takeout seems like the easier (but more expensive) option, how can families cook delicious, nutritious meals without breaking the bank?

That’s where Get Cooking comes in! This incredible program teams up with some of Central Florida’s most talented chefs to transform restaurant-quality dishes into simple, budget-friendly meals.

In this post, we’re featuring three standout chefs who are sharing their go-to recipes and top cooking tips:

Chef Kyle Rhodes – Known for her bold flavors and innovative takes on classic dishes.
Chef Mario Pagán – A master of Caribbean fusion, bringing vibrant flavors and creative techniques to every plate.
Michelin-ranked Chef Tung Phan – Delivering high-end culinary expertise with a focus on fresh, seasonal ingredients.

Stay tuned as we continue our 4-part series, unveiling even more exclusive chef-inspired recipes to make home cooking easier, healthier, and more affordable than ever.

When we asked the families of the Get Cooking program which meal was their favorite, the meatloaf got raving reviews! Check out the recipe below and give it a try for yourself.

Vietnamese Congee and Salad with Roasted Chicken by Chef Tung Phan

Ingredients:

FOR THE DRESSING:

2 Tbsp Thai Chili Sauce

3 limes, juiced

1 Tbsp of fish sauce

FOR THE SALAD:

1 small head of green cabbage, julienned

1 red onion, julienned

1 large carrot, shredded

1/4 cup of cilantro, chopped

1/4 cup of French fried onions

FOR THE CONGEE (SOUP)

1 cup of Jasmine Rice

5 cups of Chicken Stock

2 Tbsp fish sauce

1 Tbsp of fresh ginger, julienned

salt to taste

Directions

Separate chicken and set aside dark meat and white meat. Throw the chicken bones into a pot and add 3 quarts of water. Bring to a boil. Add half of the cabbage (quartered) and a dash of fish sauce. Simmer. Remove cabbage, strain stock, add back the cabbage and serve soup. Dish 1 done.

Meanwhile, in another large pot, add rice, salt, a dash of fish sauce and 5 cups of chicken stock. Bring to a bowl and simmer until tender. Plate rice with dark meat. Dish 2 done.

For the salad, shred the white chicken meat. Set aside. Using the remaining cabbage, sliced into thin pieces. Add carrots, onion, cilantro. Mix all ingredients for the dressing in a small bowl and then toss with salad ingredients. Dish 3 done.

Beef Picadilla with Egg and Rice by Chef Mario Pagán

FOR THE PICADILLO:

1 lb of ground beef

2 Tbsp salt

1 tsp cumin

1/2 of a white onion, diced

4 eggs

1 green pepper, cored and sliced

3 plum tomatoes

1- 4 oz can of tomato sauce

1/2 cup of water

1 beef bouillon cube

1 large carrot, peeled and diced

2 Tbsp cilantro, chopped

2 Tbsp olive oil

FOR THE RICE

2 cups of medium rice

3 cups of water

2 Tbsp of salt

2 Tbsp of olive oil

Directions:

FOR THE RICE:

In a medium pot, add water, olive oil, salt and rice. Bring to a boil. About 15 minutes. Stir once and bring temp to a low heat and cover pot for 10 minutes.

FOR THE PICADILLO:

Bring to medium heat a large saute pan. Add the oil and sear the meat. Remove the meat juices and add carrots, peppers and onions. Saute until onions are translucent. Bring to low and continue to cook.

In a blender, add tomatoes, bouillon, tomato sauce, chicken broth and a touch of salt. Blend until everything is dissolved. Add to pan with beef, carrots, pepper and onions. Bring heat to medium high and cook until liquid evaporates.

Crack eggs into beef mixture. Cover with the lid for 2 minutes.

Serve over rice.

BBQ Meatloaf with Fingerling Potatoes and Green Beans By Chef Kyle Rhodes

Ingredients:

FOR THE MEATLOAF

2 lbs of ground beef

1 Tbsp oil

1/2 of a white onion, diced

2 garlic cloves, minced

2 eggs, beaten

1 green pepper, cored and diced

3/4 cup bread crumbs

2 Tbsp tomato paste, divided

1 cup of milk

2 tsp of garlic powder

1 Tbsp of Worcestershire sauce

1 tsp paprika

2 tsp of kosher salt

2 tsp of dried parsley

1/2 cup of bbq sauce

1 Tbsp of cider vinegar

FOR THE POTATOES

2 lbs of fingerling potatoes

4 Tbsp of olive oil

4 cloves of garlic

1 sprig each of rosemary, thyme, parsley and chives

2 tsp of salt

FOR THE GREEN BEANS

1 lb of fresh green beans

3 tsp of olive oil

1 tsp of kosher salt

Directions:

FOR THE MEATLOAF:

Preheat oven to 375 degrees. Meanwhile, in a medium size bowl, combine breadcrumbs, eggs and milk. Set aside.

In a saute pan over medium heat, add oil. When hot, add onions and stir frequently until onions begin to cartelize. Add remaining diced vegetables. Cook until fragrant. Then remove from heat and let cool.

In a large bowl, add beef, sautéed vegetables, breadcrumb mixture and combine. Form meatloaf on a baking sheet lined with foil. Place in oven for 45 minutes.

As the meatloaf is cooking, combine BBQ sauce and apple cider vinegar. Hold until meatloaf is cooked. Baste meatloaf with sauce and put back in the oven until sauce begins to bubble.

FOR THE POTATOES AND GREEN BEANS

Preheat oven to 375 degrees. Meanwhile, slice the potatoes in half lengthwise. Toss them, along with green beans, in olive oil and season with salt and pepper to taste. Then roast them on a cookie sheet for 20-25 minutes or until golden brown.

In a small bowl, add minced garlic and herbs. Mix in 4 Tbsp of olive oil. Toss potatoes and green beans in herb mixture and serve.