Chicken meatloaf with cherry glaze

INGREDIENTS
2 lbs ground chicken
1 medium zucchini, grated
½ onion, diced
4 garlic cloves, minced
2 sprigs fresh thyme, minced
4 fresh sage leaves, minced
Sea salt and freshly ground black pepper
Cooking fat
Cherry Glaze:
1 cup cherries (fresh or frozen)
3 sprigs fresh time, minced
1 ½ tsp Dijon or homemade mustard
1 tbsp balsamic vinegar
1 tbsp ghee or coconut oil

PREPARATION
Preheat oven to 350 F.
Heat some cooking fat in a skillet over medium heat and sauté onion and garlic until soft, about 5 minutes.
In a bowl combine ingredients for meatloaf including the sautéed onions and gently mix.
Place meat mixture into a 9 inch x 5 inch x 3 inch loaf pan and press into the corners smoothing the top.
Place in the oven and bake for 35 minutes.
While the meatloaf is baking combine all of the ingredients for the cherry glaze in a saucepan and heat until boiling.
Reduce heat and simmer for 10 minutes, stirring occasionally.
Transfer to a blender and blend until smooth, or use an immersion blender. (This step is optional but recommended.)
Set aside.
Once the meatloaf has cooked for 35 minutes add the cherry glaze all over the top and continue baking for an additional 10 minutes, or until internal temperature is 160 F.
Remove from the oven and let it rest 5-10 minutes.
Serve warm or cold.