Thanksgiving Meatloaf by

Thanksgiving Meatloaf

  • Author: My Heart Beets
  • Yield: 5-6 1x
  • Cuisine: American


  • 2 tablespoons ghee/butter
  • 4 celery ribs, finely chopped
  • 1 medium onion, finely chopped
  • ½ cup walnuts, roughly chopped
  • 2 pounds ground turkey
  • 2 eggs
  • ⅓ cup ground golden flaxseed meal (or almond flour)
  • 4 tablespoons chopped sage
  • 1 tablespoon chopped rosemary
  • 1 tablespoon chopped thyme
  • 1 ½ teaspoons salt
  • ½ teaspoon black pepper
  • ¼ teaspoon cayenne, optional

Topping: simply top with cranberry sauce or a mixture of:


  1. Preheat oven to 375F.
  2. Melt ghee/butter in a pan over medium heat, then add celery and onions and stir-fry for 5 minutes or until softened. Add walnuts and sauté for another 2 minutes.
  3. While the onion mixture cools, add the ground turkey, eggs, flaxseed meal/almond flour, herbs and spices to a bowl and mix well. Then add the cooked onion mixture and mix well.
  4. Transfer the mixture to a 9×5 loaf pan and bake at 375F for 45 minutes.
  5. While the meatloaf is baking, combine ketchup and cranberry sauce together in a bowl and mix well.
  6. Remove the meatloaf, spread the ketchup on top, then bake for another 5 minutes or until cooked through (should reach an internal temp of 165F).
  7. Allow the loaf to rest for 10 minutes, then slice and serve.


  • Omit topping if following a whole30 diet