Heat the olive oil in a sauté pan and sightly sauté carrots until soft. Remove carrots and set aside in a large bowl.
In the same pan, sauté the garlic for both the meatloaf and mashed potatoes until slightly soft and golden.
Set aside 1 tablespoon garlic for mashed potatoes. Place garlic for meatloaf in the large bowl along with the carrots.
In the same large bowl, add ground turkey, oats, ketchup, BBQ sauce, parsley, salt, pepper. Mix ingredients with your hands until well blended.
Once well blended, either a) form the mixture into a meatloaf log shape about 4 inches wide, 2 inches high, and about 8 or 9 inches long and place on top of a baking sheet coated in cooking spray, OR b) place mixture in a loaf pan. I have done both and prefer to use the loaf mold that doesn't need cooking spray or a regular loaf pan that I've coated with cooking spray.
Bake uncovered at 350 degrees for about 1 hour and 10 minutes. Let sit for 5-10 minutes before slicing & serving.
Make the mashed potatoes
Add potatoes to a pot o' boiling water and cook until potatoes are slightly soft but not squishy. For 4 potatoes, this will be around 15 minutes.
Drain the water, return the potatoes to the pot, add milk, cheese, reserved sauteed garlic, salt & pepper and mash, mash, mash away to desired consistency. I prefer mashed potatoes that are a little chunky, not super smooth, but that's just me. I also cook while thinking & speaking in various accents, so... there you have it.
Once properly mashed, sprinkle with parsley and serve scoops of the taters alongside the delicious and lower-fat version of this 1950's meal.