Start by heating 1 teaspoon of olive oil in a skillet over medium heat. Once the oil shimmers, add 1 large, finely diced onion and sauté for 3 to 4 minutes until it begins to soften.

Incorporate 1 large grated carrot and 3 minced garlic cloves, cooking until the onion is translucent and fragrant, about 5 to 7 minutes total. Remove from heat and let the mixture cool slightly.

While the vegetables cool, preheat your oven to 375°F (190°C). Line a loaf pan with aluminum foil, allowing some of the foil to hang over the edges for easy removal later. Lightly grease the foil with cooking spray or a splash of oil to prevent sticking.

In a large mixing bowl, combine 1.5 pounds of ground turkey, the cooled vegetable mixture, 1 egg, and 1/3 cup of breadcrumbs. Pour in 1/3 cup of beef broth, 1.5 tablespoons of Worcestershire sauce, and 1.5 tablespoons of ketchup. Season with salt, black pepper, and 1/2 teaspoon of dried thyme. Mix gently until just combined to preserve the meatloaf's tenderness; avoid overmixing.

Transfer the meat mixture to the prepared loaf pan, shaping it gently into a compact loaf. Place it in the preheated oven and bake for approximately 50 minutes, or until the internal temperature reaches 165°F (74°C).

While the meatloaf is baking, prepare the savory gravy. In a saucepan, heat 2 teaspoons of olive oil over medium-low heat. Add sliced onion and sauté until caramelized and golden brown.

Sprinkle in 4 tablespoons of flour, stirring to create a roux and cook for about 1 minute. Gradually add 2.5 cups of beef broth while whisking continuously until the mixture thickens. Stir in 1.5 teaspoons of dried thyme and 1 bay leaf; let simmer for about 10 minutes.

Once the meatloaf is finished baking, allow it to rest for 10 minutes. Carefully lift it out of the pan using the edges of the foil for easy slicing. Serve warm, garnishing with the rich gravy poured over the meatloaf or on the side.