Sauce:
Puree tomatoes with chicken broth (or water) in a blender until smooth.
Meanwhile, in a small saucepan, warm olive oil over medium heat until shimmering.
Add the garlic and sauté until fragrant, about 1 minute.
Stir in tomato puree and maple syrup.
Season with salt and pepper, and simmer over low heat, uncovered about 5 minutes. Set aside to cool while you prepare the turkey mixture.
Meatloaf:
Preheat oven to 375 degrees F.
Line a baking sheet with parchment paper.
Combine all of the remaining ingredients in a large bowl, plus a 1/2 cup of the tomato sauce you just made.
Using your hands, mix until ingredients are well dispersed in the meat but don’t overknead.
Pour out onto prepped baking sheet, shape into a 7-inch-by-4-inch loaf. Drizzle with a little extra-virgin olive oil, then roast for 30 minutes.
Top with some of the remaining sauce, then roast for another 15 minutes.
Let rest for about 10 minutes, slice and serve with the remaining sauce.