• Preheat your oven to 400°F. Prepare a baking sheet by greasing it lightly or lining a 9x13 inch baking dish with aluminum foil.
• In a large skillet, warm the oil over medium-low heat and sauté the chopped onion until softened, which should take about 5 minutes. Then, add minced garlic and sauté for an additional minute until it becomes fragrant.
• Add in the chopped mushrooms, along with ½ teaspoon of salt and ¼ teaspoon of black pepper. Cook until the mushrooms have released their juices and those have evaporated, roughly 10 minutes.
• Once cooked, transfer the mushroom mixture to a large bowl. Stir in the Worcestershire sauce and 3 tablespoons of ketchup, then let the mixture cool for 5 minutes.
• In a separate small bowl, mix the panko breadcrumbs with the milk. Combine this with the mushroom mixture and incorporate the beaten eggs. Using a fork or your hands, gently mix in the ground turkey and season with ¼ teaspoon salt and ¼ teaspoon black pepper. The mixture should have a moist consistency.
• Shape the mixture into an oval that measures approximately 9x5 inches and place it on the prepared baking sheet. Layer the remaining 4 tablespoons of ketchup on top.

Cooking:

• Bake the meatloaf for around 50 minutes, or until an internal thermometer registers 170°F at the center. Allow it to rest for 10 minutes before slicing and serving.