In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the finely chopped onion and sauté until it becomes translucent, about 5 minutes. Add the minced garlic and cook for an additional minute, until fragrant.
In a large mixing bowl, add the drained and rinsed chickpeas. Using a potato masher or a fork, mash them until they are mostly smooth, leaving some chunks for texture.
To the mashed chickpeas, add the sautéed onion and garlic, breadcrumbs, ground flaxseed, nutritional yeast, soy sauce, vegan Worcestershire sauce, and 1/4 cup of ketchup. Mix everything thoroughly until well combined.
Transfer the mixture into a loaf pan, pressing it down firmly to shape it into a loaf. Smooth the top with a spatula.
In a small bowl, combine the remaining 1/3 cup of ketchup with 1 teaspoon of vegan Worcestershire sauce. Spread this glaze evenly over the top of the loaf.
Preheat your oven to 350°F (175°C). Bake the meatloaf for 45-50 minutes or until it is heated through and the edges are slightly crispy.
Once done, remove the meatloaf from the oven and let it cool for about 10 minutes before slicing. Serve it warm with your favorite sides!
