Warm Up and Set Up: Begin by heating your oven to 375°F (190°C). Lightly grease a loaf pan or line it with parchment paper to facilitate easy removal later on.

Sauté Vegetables: In a skillet over medium heat, melt the ghee. Add the minced onion and cook until soft, about 3–4 minutes. Add the garlic and chopped spinach, and cook until the spinach is wilted.

Mix Meatloaf Ingredients: In a large mixing bowl, combine the ground turkey, cooked vegetables, eggs, almond flour, sea salt, black pepper, onion powder, garlic powder, paprika, dried dill, and mustard. Mix until just combined; avoid overmixing to keep the meatloaf tender.

Shape and Bake: Transfer the mixture to the prepared loaf pan, pressing it down evenly. Bake in the preheated oven for 40–45 minutes, or until the meatloaf reaches an internal temperature of 165°F (74°C).

Let Rest: Allow the meatloaf to rest for 5–10 minutes before slicing. This helps keep it moist and makes slicing easier.

Combine Ingredients: In a small bowl, mix the mayo, coconut cream, garlic powder, onion powder, dried chives, dried dill, and lemon juice. Add salt to taste, starting with 1/8 tsp and adjusting as needed.

Serve: Spoon the ranch sauce over each slice of meatloaf or serve it on the side for dipping.