Preheat your oven to 425 degrees F and prepare a baking sheet by lining it with foil.

In a large skillet, heat the olive oil over medium heat. Add the chopped onion, thyme, sage, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Sauté the mixture, stirring frequently, until the onions become tender, approximately 10 minutes. Incorporate the grated garlic and cook for an additional minute. Then, add the tomato paste, stirring well to combine for one more minute before mixing in the Worcestershire sauce. Remove the skillet from heat and allow it to cool.

In a sizable mixing bowl, combine the panko breadcrumbs with the chicken broth, allowing the breadcrumbs to absorb the liquid. Then, incorporate the ground turkey, eggs, the cooled onion mixture, and the remaining salt and pepper. Use your hands to blend the ingredients thoroughly until they are evenly mixed. Shape the mixture into a loaf measuring about 10 by 5 inches and place it on the prepared baking sheet. Generously coat the top and sides of the loaf with ketchup.

Place the meatloaf in the preheated oven and reduce the temperature to 350 degrees F. Bake until the internal temperature, checked with a thermometer inserted in the center, reaches 165 degrees F, which should take about 45 minutes to 1 hour. Allow the meatloaf to rest briefly before slicing and serving.