Preheat the oven to 325 degrees Fahrenheit

Put the olive oil, onion, and thyme in a small frying pan and heat on medium until the onions become translucent.

Combine Worcestershire sauce, bullion, water, and tomato paste, then add to the onion mixture. Cook for 1 to 2 minutes, stirring, then remove from heat and allow to cool to room temperature.

While that is cooling, prepare your Ezekiel bread by toasting it lightly and putting it into the food processor to create thick bread crumbs. If you don't have a food processor, tear the lightly toasted bread into large pieces and give it a rough chop.

Put the Ezekiel breadcrumbs in a large bowl, add turkey, eggs, and about 80% of the onion mixture (the rest is for the sauce!), and combine well.

Spritz a muffin tin with cooking spray, then drop the turkey into tins in even portions. I make 8 mini meatloaves with this recipe, but you can make more or fewer. Simply adjust the cooking time accordingly.

Bake in the preheated oven for about 10 minutes. While cooking, add the ketchup, water, and brown sugar to the remaining onion mixture and cook over medium heat, occasionally stirring, until it thickens.

Take the mini meatloaves out of the oven, and spread a little bit of sauce onto each. Put them back in the oven and bake for another 20 to 30 minutes, or until the turkey is cooked through.