Set oven rack to middle position and preheat oven to 350°F. Line rimmed baking sheet with heavy-duty aluminum foil and spray with non-stick cooking spray.
Make BBQ glaze by combining ketchup, brown sugar, cider vinegar and 1 tablespoon of the Dijon mustard; set aside.
Mince garlic and onion. Heat olive oil in medium sauté pan over medium heat. Add onions to hot oil and cook, stirring occasionally, for 6-8 minutes or until soft. Add garlic and cook 1-2 minutes more. Set aside to cool.
In a large bowl combine salt, pepper, paprika, thyme, Worcestershire, 2 tablespoons Dijon mustard, eggs and ¼ cup of BBQ glaze; mix well. Add onions and garlic and stir to combine. Add ground turkey and breadcrumbs and mix well with your hands.
Divide the meat mixture into 2 even amounts and transfer to prepared baking sheet. Shape into 2 long loaves about 1½ inches high x 4 inches wide. Spread remaining BBQ glaze over loaves, letting it drip down the sides a bit. Bake for 40-45 minutes.
Steam broccoli while meatloaves are baking.
Slice meat and garnish with parsley if desired. Serve with broccoli and blueberries on the side.