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1
Preheat the oven to 325 degrees.
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2
In a large soup pot or Dutch oven (big enough to serve as your mixing bowl), saute the onions with a tablespoon of olive oil over medium heat. Cook for 5 minutes or so until beginning to become tender, and then add the salt and thyme. Saute for another 5 minutes, until fully soft and translucent, but not browned. Off the heat, add the worchestershire, chicken stock, tomato paste, and both mustards. Stir until all the ingredients are combined. Allow to cool to room temperature. [NOTE: If you want to speed up the process, once the mixture is not piping hot, add the bread crumbs and some of the turkey to bring the temperature down. You just want to make sure the eggs don't scramble.]
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3
With clean hands, fold in the meat, eggs, and bread crumbs. Make sure the meat is well distributed, without breaking it apart into mush. Turn the meat mixture out onto a rimmed cookie sheet and form into a loaf.
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4
Slather ketchup over the top and glaze evenly with a spatula, making sure to go all the way around the sides.
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5
Cook in the oven for 1 1/2 hours. Let stand under foil for ten minutes, and then serve along side roasted vegetables, like carrots, parsnips, or Brussels Sprouts.
