Thanksgiving Turkey Meatloaf

This meatloaf has almost all of my favorite paleo Thanksgiving components in one dish—turkey, herbs, cranberries, and aromatics. Pair this with some mashed potatoes and you’ve got a simplified Thanksgiving dinner anytime you want.

Prep time 20 minutes
Serves 6

2 tablespoons (29 g) Homemade Ghee or avocado oil (29 ml)
1 medium onion, diced small
2 pounds (905 g) ground turkey
11/2 teaspoons sea salt
1/4 teaspoon black pepper
2 celery stalks, diced small
1 teaspoon dried, rubbed sage or 1/2 teaspoon ground
1 tablespoon minced fresh rosemary or 1 teaspoon dried
1 teaspoon fresh thyme or 1/4 teaspoon dried
1/4 cup (30 g) dried cranberries

1 Prep a 6-quart (5.7 liter) slow cooker by adding “handles” made of aluminum foil. This is easy: Tear off two sheets of aluminum foil about 2 feet (60 cm) long each. Fold each piece in half lengthwise, and then in half again to make long, narrow strips. Lay one strip across the bottom and up the sides of your slow cooker. Lay the other strip perpendicular to the first one. You should have foil pieces hanging off all sides of the slow cooker and a foil “rack” lining the bottom.
2 Heat the ghee in a medium skillet over medium heat. Add the diced onion and cook, stirring frequently, for 8 to 10 minutes, until the onion has deep golden brown spots. Set aside to cool for 5 to 10 minutes.
3 Meanwhile, place the turkey in a large mixing bowl. Add the salt, pepper, celery, sage, herbs, and cranberries. Add the cooked onion to the bowl. Use your hands and mix everything together gently, being careful not to squeeze the meat in your fists.
4 Gather the meat mixture into one large mass and transfer it to the prepared slow cooker. Form the mixture into an oblong shape.
5 Cover and cook on low for 3 to 31/2 hours, until the meat is cooked through.
6 Remove the slow cooker lid. Gather all of the aluminum foil ends to the center and lift out the meatloaf, transferring it to a large plate or platter. Discard cooking juices. Cover the meatloaf with the aluminum strips and let it rest for 10 minutes before slicing and serving.