Preheat the oven to 425°F. Line a 13x9-inch sheet pan with non-stick foil, dull side facing up.

In a medium bowl, toss broccoli florets with olive oil and 0.5 teaspoon kosher salt. Spread the seasoned broccoli in a single layer on one side of the prepared sheet pan.

In another medium bowl, combine the ground turkey, oatmeal, 0.25 cup ketchup, minced onion, egg, 1 teaspoon kosher salt, 1 teaspoon Worcestershire sauce, and thyme leaves. Mix well until just combined.

Divide the turkey mixture into 4 equal portions. Shape each portion into a free-form loaf approximately 4x3 inches and place them on the empty side of the sheet pan.

In a small bowl, whisk together the remaining 2 tablespoons of ketchup and the remaining 1 teaspoon of Worcestershire sauce. Brush this mixture evenly over the tops of the turkey meatloaves.

Bake for 30 minutes, or until the meatloaf is cooked through and the broccoli is tender with slightly charred edges. For even cooking, you can turn the broccoli halfway through the baking time.