Ingredients
For the Meatloaf
- 1 tablespoon olive oil
- 1 small onion finely chopped
- 2 cloves garlic minced
- 2 15-ounce cans chickpeas, drained and rinsed
- 1 cup breadcrumbs
- 2 tablespoons ground flaxseed
- 3 tablespoons nutritional yeast
- 2 tablespoons soy sauce
- 2 tablespoons vegan Worcestershire sauce
- 1/4 cup ketchup
For the Topping
- 1/3 cup ketchup
- 1 teaspoon vegan Worcestershire sauce
Instructions
- Preheat the oven to 375°F. Lightly spray a 9-inch loaf pan with oil or line with parchment paper.
- Heat olive oil in a skillet over medium heat. Sauté the onion and garlic until translucent, about 5 minutes.
- In a large bowl, mash the chickpeas with a fork or potato masher until well broken up but not completely pasty.
- Add the sautéed onions and garlic, breadcrumbs, ground flaxseed, nutritional yeast, soy sauce, vegan Worcestershire sauce, and 1/4 cup ketchup to the mashed chickpeas. Mix well.
- Press the mixture into the prepared loaf pan, smoothing the top with the back of a spoon. Cover with foil and bake for 30 minutes.
- In a small bowl, mix 1/3 cup ketchup and 1 teaspoon vegan Worcestershire sauce for the topping.
- After 30 minutes, remove the foil, spread the ketchup topping evenly over the loaf, and bake uncovered for another 15 minutes.
- Remove from the oven and let the meatloaf cool in the pan for at least 10 minutes before slicing and serving.