Heat the olive oil in a large skillet over medium heat. Add the onion; sauté for 2 minutes. Add the garlic; sauté for 30 seconds. Add the carrot; sauté for 3 minutes. Add the mushrooms, 1/2 teaspoon salt and 1/4 teaspoon black pepper and cook, stirring occasionally, until the mushrooms give off their liquid and are very tender, about 6-8 minutes. Stir in the worcestershire sauce, dijon, parsley, oregano, basil, sun-dried tomato paste, and 2 tablespoons ketchup. Transfer mixture to a bowl and let cool.
Stir the egg into the vegetables. Add the turkey. Add remaining 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Mix well with your hands (mixture will be very moist).