Go Back Email Link
–+ servings
Mini Chicken Meatloaf on top of a bed of sauteed spinach and a 3 Cheese and Spinach Cauliflower Chia Cake with a drizzle of Sweet Sriracha Sauce

Mini Chicken Meatloaf on 3 Cheese and Spinach Cauliflower Chia Cakes

Whether you’re in search of an impressive looking entrée for your next dinner party or just a way to change up your meatloaf game, you’ve got to try these Mini Chicken Meatloaves on 3 Cheese and Spinach Cauliflower Chia Cakes. Artfully layered for a fun presentation and topped with sweet glaze that’s got a hint of spice, this dish is sure to be a winner with your guests.
Print Pin Add to Menu
Course: Main Course
Cuisine: American
Keyword: Cauliflower, Chicken, Keto
Prep Time: 30 minutes
Cook Time: 2 hours
Resting Time: 30 minutes
Total Time: 3 hours
Servings: 8
Calories: 682kcal

Ingredients

For the Sweet Sriracha Sauce:

For the Mini Chicken Meatloaves:

  • 2 pounds Ground Chicken
  • 4 cups Fresh Spinach Chopped and packed into a measuring cup
  • 2 Eggs
  • 1.5 cups Mozzarella Cheese Shredded
  • 1 cups Parmesan Cheese Shredded or Grated
  • 1 Small Onion

For the Sautéed Garlicky Spinach:

  • 16 ounces Fresh Spinach Chopped
  • ½ teaspoon Garlic Powder
  • ½ teaspoon Onion Powder
  • ½ teaspoon Kosher Salt
  • ½ teaspoon Ground Black Pepper
  • ¼ cup Chicken Stock or Broth If you want to make your own, try this Homemade Chicken+ Broth.

For the 3 Cheese and Spinach Cauliflower Chia Cakes:

  • ¾ teaspoon Kosher Salt
  • ¾ teaspoon Ground Black Pepper
  • 1 tablespoon Garlic Powder
  • 7.5 ounces Spinach Chopped, Cooked, and Drained. The weight is before cooking and draining it.
  • 1.75 cups Stock Divided: 1.5 cups for the cauliflower rice, ¼ cup for the spinach
  • 1 - 2 tablespoons Avocado Oil
  • 30 ounces Cauliflower Rice 3 bags or 30 to 36 ounces, depending on the size of the bags you find at your store
  • ¾ cup Heavy Cream
  • 6 Eggs
  • ¾ cup Chia Seeds
  • 3 ounces Mozzarella Shredded
  • 3 ounces Parmesan Shredded or Grated
  • 3 ounces Feta Crumbled

Instructions

For the Sweet Sriracha Sauce:

  • Combine 1/2 Cup No Sugar Added Ketchup, 2 teaspoons Sriracha, 4 teaspoons Soy Sauce, 1/4 cup Swerve Brown, 1 teaspoon White Vinegar in a small bowl. (Best if you have one that also has a lid for stashing in the fridge.)
    1/2 Cup No Sugar Added Ketchup, 2 teaspoons Sriracha, 4 teaspoons Soy Sauce, 1/4 cup Swerve Brown, 1 teaspoon White Vinegar
  • Whisk to thoroughly combine.
  • Cover and store in the refrigerator until you’re ready to use it on the meatloaves or to plate the dish.

For the Mini Chicken Meatloaves:

  • Preheat the oven to 350°F and liberally spray 2 muffin tins with nonstick cooking spray.
  • Dice 1 Small Onion and set it aside.
    1 Small Onion
  • In a large mixing bowl, combine all of the ingredients (2 pounds Ground Chicken, 4 cups Fresh Spinach (chopped), 2 Eggs, 1.5 cups Mozzarella Cheese (shredded), 1 cups Parmesan Cheese (shredded or grated), and 1 Small Onion (diced).
    2 pounds Ground Chicken, 4 cups Fresh Spinach, 2 Eggs, 1.5 cups Mozzarella Cheese, 1 cups Parmesan Cheese
  • Spoon the mixture into the cups about ⅔ to ¾ of the way full, so that each cup is about equal.
  • Spoon a small amount of the Sweet Sriracha Sauce on the top of each muffin cup, reserving the rest for plating and serving.
  • Bake at 350°F for 40 - 45 minutes. I suggest checking them with a meat thermometer around the 35 minute mark for doneness. You’re looking for an internal temperature of 165°F. If you hit that by 35 minutes, go ahead and pull them out.
  • Cool in the muffin tins for 10 minutes. Then remove to finish cooling on a flat surface. You can either serve them immediately or store them until you’re ready to plate and serve the dish.
  • To store them, allow the meatloaves to cool completely. Then transfer to an airtight container and store in the refrigerator. You can reheat them by placing them in a casserole dish covered with aluminum foil in the oven on “Warm” (180°F) for about 15 minutes.

For the Sautéed Garlicky Spinach:

  • Roughly chop 16 ounces Fresh Spinach.
    16 ounces Fresh Spinach
  • Combine ½ teaspoon Garlic Powder, ½ teaspoon Onion Powder, ½ teaspoon Kosher Salt, and ½ teaspoon Ground Black Pepper. Set aside near the stovetop where you’ll be cooking.
    ½ teaspoon Garlic Powder, ½ teaspoon Onion Powder, ½ teaspoon Kosher Salt, ½ teaspoon Ground Black Pepper
  • In a large sauté pan over medium high heat, combine ¼ cup Chicken Stock or Broth, 16 ounces Fresh Spinach (chopped), and the spices you already mixed.
    ¼ cup Chicken Stock or Broth
  • Cook until the spinach is completely wilted and the liquid has mostly evaporated.
  • Either serve immediately or cool completely and store in an airtight container in the refrigerator until you’re ready to plate the dish.

For the 3 Cheese and Spinach Cauliflower Chia Cakes:

  • Combine 1 tablespoon Garlic Powder, ¾ teaspoon Kosher Salt, and ¾ teaspoon Ground Black Pepper. Set aside.
    ¾ teaspoon Kosher Salt, ¾ teaspoon Ground Black Pepper, 1 tablespoon Garlic Powder
  • Chop 7.5 ounces Spinach. Set aside.
    7.5 ounces Spinach
  • Beat 6 Eggs. Add ¾ cup Chia Seeds. Mix well so that the Chia Seeds are completely submerged in the liquid. Set aside for the Chia Seeds to hydrate for at least 10 minutes.
    6 Eggs, ¾ cup Chia Seeds
  • In a large sauté pan over medium high heat, combine ¼ cup Chicken Stock or Broth and the 7.5 ounces Spinach (chopped). Cook until the spinach is completely wilted. Then remove the spinach to a fine mesh strainer lined with cheesecloth. Once cool enough to handle, squeeze out as much liquid as possible.
    1.75 cups Stock, 7.5 ounces Spinach
  • In the same large sauté pan heat 1 - 2 tablespoons Avocado Oil over medium high heat. Add 30 ounces Cauliflower Rice (3 bags, can range from 30 to 36 ounces) to the pan along with the combined Garlic Powder, Kosher Salt, and Ground Black Pepper.
    ¾ teaspoon Kosher Salt, ¾ teaspoon Ground Black Pepper, 1 - 2 tablespoons Avocado Oil, 30 ounces Cauliflower Rice, 1 tablespoon Garlic Powder
  • Cook, stirring occasionally, until the rice is heated through and almost all of the liquid has evaporated.
  • Add ¾ cup Heavy Cream, drained spinach, 3 ounces Mozzarella (shredded), 3 ounces Parmesan (shredded or grated), and 3 ounces Feta (crumbled). Stir until the cheese is melted.
    ¾ cup Heavy Cream, 3 ounces Mozzarella, 3 ounces Parmesan, 3 ounces Feta
  • Remove from heat and allow to cool to around 90°F. You can speed up this process by transferring the mixture to a dish that will increase its surface area such as a 9x13” glass casserole dish.
  • Once cooled, thoroughly combine the chia and egg mixture into the cooked cauliflower rice.
  • Line a rimmed baking sheet with aluminum foil and parchment paper. Then spray it with cooking spray. Pour the cauliflower rice and chia mixture onto the greased parchment paper on the baking sheet.
  • Bake at 350°F for 25 minutes or until set.
  • Allow the sheet of cauliflower chia cake to cool. Then use a 3-4” cookie cutter to cut out patties. (I used one shaped like a paw.) Alternatively, you could just cut squares from the sheet pan, such as a 3 by 4 grid. You can either serve immediately or store for later.
  • If using a cookie cutter, break apart the “scraps” into ~2” pieces. You will warm those as well and use them for “seconds.”
  • Once cooled completely, store these in an airtight container in the fridge until you’re ready to use them.
  • Reheat on a sheet pan in the oven on warm (180°F) for 15 - 20 minutes.

Assembly, Plating, and Seconds:

  • Warm the 3 Cheese and Spinach Cauliflower Chia Cakes by laying them flat on a greased baking sheet and placing them in the oven on Warm (180°F) for 15 - 20 minutes.
  • Warm the mini meatloaves and sautéed spinach by placing them in foil covered casserole dishes and setting them in the oven on Warm (180°F) for about 15 minutes.
  • Set a 3 Cheese and Spinach Cauliflower Chia Cake on the plate and add large spoonful of Sautéed Garlicky Spinach.
  • Then invert a Mini Chicken Meatloaf (red sauce side should be facing down) and place that on top of the spinach.
  • Spoon some Sweet Sriracha Sauce on the top. Serve warm.
  • To give guests a flexible option for “seconds,” place the chunked “scraps” of cauliflower chia cake in a 9x13” dish next to the remaining mini meatloaves and sweet sriracha sauce.

Equipment

Notes

  • Link to Original Recipe for Mini Chicken Meatloaves and Sweet Sriracha Sauce

Your Own Recipe Notes

Made this recipe with your own special twist? Click here to add your own private notes.

Nutrition

Nutrition Facts
Mini Chicken Meatloaf on 3 Cheese and Spinach Cauliflower Chia Cakes
Amount per Serving
Calories
682
% Daily Value*
Fat
 
44
g
68
%
Saturated Fat
 
19
g
119
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
8
g
Monounsaturated Fat
 
13
g
Cholesterol
 
332
mg
111
%
Sodium
 
1755
mg
76
%
Potassium
 
1719
mg
49
%
Carbohydrates
 
30
g
10
%
Fiber
 
10
g
42
%
Sugar
 
6
g
7
%
Protein
 
52
g
104
%
Vitamin A
 
10321
IU
206
%
Vitamin C
 
81
mg
98
%
Calcium
 
821
mg
82
%
Iron
 
7
mg
39
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!