Easy Vegan Chickpea Meatloaf - cooking recipe

Ingredients

cooking spray
3 tablespoons olive oil, divided
1 onion, diced
2 carrots, diced
2 stalks celery, chopped
2 cloves garlic, minced
2 (15 ounce) cans garbanzo beans, drained
2 cups bread crumbs
1/2 cup almond milk
1/4 cup ketchup, divided
2 tablespoons flaxseed meal
2 tablespoons soy sauce
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried sage

Preparation

Preheat oven to 375 degrees F (190 degrees C). Grease a 9-inch loaf pan with cooking spray.
Heat 1 tablespoon oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 3 minutes. Add carrots, celery, and garlic; cook and stir until tender, about 4 minutes.
Combine remaining 2 tablespoons olive oil, onion mixture, chickpeas, bread crumbs, almond milk, 2 tablespoons ketchup, flaxseed meal, soy sauce, salt, pepper, and sage in the bowl of a food processor. Pulse until just combined; do not overblend. Work in batches if needed. Press mixture into the prepared loaf pan. Brush top with remaining 2 tablespoons ketchup.
Bake in the preheated oven until golden, about 45 minutes.