Preheat oven to 375 degrees. Line a baking sheet with aluminum foil and spray with non-stick cooking spray or line with parchment paper.
Heat 1 Tbsp olive oil in a skillet over medium-high heat.
Add onion and saute until slightly golden brown, about 5 minutes. Add garlic and saute 30 seconds longer.
Meanwhile in a large mixing bowl stir together bread crumbs and chicken broth.
Add cooked onion mixture to bread crumb mixture and stir. Transfer to fridge to let cool completely about 15 to 20 minutes.
To cooled mixture add parmesan, Worcestershire, 1 Tbsp ketchup, the dijon, parsley, thyme, egg, egg yolk, salt(you can season with a little more if you want it a little saltier) and pepper. Stir mixture to blend well.
Add ground turkey and using your hands toss and mix until well combined.
Shape mixture into a 9 by 4-inch loaf on prepared baking sheet. Brush with remaining 1/2 Tbsp olive oil.
Bake in preheated oven 45 minutes. Remove meatloaf and brush with remaining 1/3 cup ketchup.
Return to oven and bake until center registers 165 (I recommend taking temperature in every 1/3 area of the loaf), about 10 to 20 minutes longer.
Remove from oven and let rest 5 minutes. Sprinkle with a little more parsley (about 1/2 Tbsp) and cut into slices. Serve warm.
*You can also use panko bread crumbs. Use 3/4 cup + 3 Tbsp since they are a little lighter by weight than standard bread crumbs and absorb a little less moisture.