• In a large skillet, heat the oil then stirfry onion, garlic, rosemary, sage, thyme salt and pepper for about 2-3 minutes or the onions are translucent but not turning brown. 
•  While stirfrying, beat the egg in a large bowl. Then add onion stirfry mixture, ketchup, and Worcestershire sauce. Stir. 
• Add ground turkey and bread crumbs, kneading with your hands until completely combined. Place chicken mixture into a loaf pan. 
• Preheat oven to 350F. Bake for 1 hour or until a meat thermometer inserted into the center registers 170F.
• Remove from oven and allow to stand for 5-6 minutes. Remove from loaf pan and allow to cool. Freeze in freezer container or in ziploc bag.

On Cooking Day

• Allow to thaw overnight in fridge. Cut into serving size pieces and reheat in skillet until heated through (can add about 1/2 cup water or chicken stock to skillet to prevent it from getting too dried out, if needed). Serve.
• You can brush an additional mixture of ketchup and Worcestershire sauce if desired when cooking before serving.