Soften diced onion in coconut oil over medium heat, cooking until onions are translucent. Remove from the heat and set aside.
Add all remaining ingredients except the ground pork to a large mixing bowl. Whisk to combine.
Add the ground pork and softened onions to the mixture and use your hands to evenly combine all the ingredients.
Gather up the meat mixture and place it in the center of your slow cooker’s insert. Use your hands to shape the loaf so that it has at least a half-inch gap between the loaf and the sides of the insert. Pat the top of the loaf flat and place the lid on the slow cooker.
If your slow cooker has a temperature probe, slide that into the meatloaf now, making sure not to let it touch the bottom of the cooker.
Cook the meatloaf on low until it reaches an internal temperature of 150 degrees Fahrenheit, about three hours.
Turn off the cooker and remove the lid. Allow the meatloaf to rest for 15 to 30 minutes before transferring to a serving dish.
The meatloaf can be eaten immediately, but is much better if it is refrigerated overnight and then sliced in the morning. Reheat the slices in an oiled skillet over medium heat for one to two minutes per side before serving.
For a gourmet breakfast, top meatloaf with a slice of tomato and/or sunny-side up egg to serve.