Bring a large pot of water to a boil. Add the cut-up potatoes and cook for about 10 minutes or until the outside is soft but still raw inside. Drain and set them aside.
Preheat the oven to 350°F (176°C).
Heat the olive oil and butter over medium heat in a large skillet. Add the onion and cook for 5 minutes until it's soft and translucent. Next, add the garlic and mushrooms and cook for another 3 to 5 minutes or until the mushrooms begin to release moisture. Add the soy sauce and chicken broth and cook for another 7 minutes. Add the parsley and cook for an additional 2 minutes. Allow the mixture to cool for 5 minutes.
In a large bowl, add the ground turkey, salt, pepper, chili garlic sauce mushroom mixture. Use a large spoon or your clean hand to mix everything together until fully incorporated.
Divide the mixture into 6 equal portions, form them into mini meatloaves, and then place them on one side of a large baking sheet.
Add the parboiled potatoes to a large bowl and drizzle them with a bit of olive oil, sprinkle them with the garlic powder, onion powder, Italian seasoning, salt, and black pepper. Toss everything together until the potatoes are coated with oil and seasonings. Place the potatoes on the other side of the baking sheet.
Use the same bowl to repeat the process to season the asparagus and then place them on the baking sheet too.
Transfer the baking sheet to the preheated oven and bake for 30 minutes or until the turkey meatloaves are cooked through. 5 minutes before the meatloaves are done, carefully brush them with the ketchup or your favorite BBQ sauce, then finish baking them. To be considered done, the meatloaves must have reached an internal temperature of at least 165°F (74°C) when checked with a digital cooking thermometer.