Preheat the oven to 425°F.
Add the olive oil to a large skillet and heat over medium-low heat.
1 tablespoon olive oil
Add the onions and mushrooms and cook, stirring occasionally, until soft, about 10 minutes.
8 cremini or button mushrooms, chopped, ¼ cup yellow onion, chopped
Add the garlic, sage, thyme, salt, and pepper and cook for one more minute.
2 cloves garlic, minced, 1 tablespoon fresh sage, chopped, 1 tablespoon fresh thyme, 1 teaspoon salt, ½ teaspoon black pepper
Remove the pan from the heat and let cool while starting while putting together the other meatloaf ingredients.
Add all of the meatloaf ingredients except for the turkey and egg to a large bowl and mix with a spoon.
½ cup pecans, toasted and chopped, ½ cup panko, ¼ cup dried cranberries, chopped, ¼ cup parsley, chopped
Add the turkey and egg and use your hands to lightly combine until mixed.
1 pound ground turkey, 1 large egg, lightly beaten
Form the meatloaf in the meatloaf pan or shape it into a loaf in a cast iron pan.
Bake for about 40 minutes, until the internal temperature of the meatloaf is 160°F.
Add about ¼ cup of the cranberry glaze to the top of the meatloaf and continue cooking for about 5 to 10 more minutes, until the meatloaf is 165°F.
Remove from the oven and let rest for 5 to 10 minutes for easier slicing. Serve with additional cranberry sauce as is or combined with a bit of balsamic vinegar (see note).