Preheat the oven to 350°F.
In a small bowl, break up the piece of bread into small crumbs. Add the cream and buttermilk and mush to form a paste. Let this sit while you make the rest of the meatloaf.
In a large saucepan, heat the oil over medium heat. Add the onions and carrots and cook for 5 minutes, until softened. Add the garlic, thyme and oregano and cook for 5 more minutes. Remove from the heat and let the mixture cool.
In a large bowl, place the turkey, Worcestershire sauce, mustard, parsley, panko, ketchup, eggs, bread and milk mixture and cooled vegetables. Gently fold everything together with your hands.
To make the BBQ sauce, combine all of the ingredients in a small bowl.
Shape the meatloaf mixture into a loaf pan and glaze with BBQ sauce. Bake for 50-55 minutes, until cooked through.
On a baking sheet, toss the butternut squash with the olive oil and a pinch of salt an pepper. Roast for 20 minutes, or until it starts to brown.
Bring a large pot of salted water to a boil for the broccoli. Prepare an ice bath by filling a large bowl with water and ice. When the water boils, add the broccoli for 2-4 minutes, until bright green and crisp-tender, then immediately transfer to the ice bath to stop the cooking process. Remove from the ice bath after 1-2 minutes.
To make the cheese sauce, combine the bechamel and milk in a small saucepan and bring to a boil over medium heat, whisking regularly. Fold in both cheeses and cook until melted and smooth. Season to taste.
To serve, slice the meatloaf and divide between plates, along with vegetables. Drizzle with cheese sauce.