Directions

1. Heat oil in a plan and lightly brown onions. Add garlic.
2. Add cornmeal and stock, bring to a simmer, then cool.
3. In a bowl, mix the cooled cornmeal with egg white, turkey and seasoning.
4. Place a large piece of parchment paper into a 6-quart (5.6 L) slow cooker so that it overlaps the sides and both ends. This will make it easier to lift out the cooked meatloaf.
5. Form the turkey mixture into a loaf in the bottom of the cooker.
6. Trim excess parchment with scissor, leaving enough on each end to make “handles” for easier lifting.
7. Mix together glaze and then spread it over the top of the meatloaf. Place lid on slow cooker.
8. Cook on low setting for 4 hours. Lift loaf out of cooker with end of parchment. Drain excess juice.
9. Transfer loaf to a platter and serve.