Start by preheating your oven to 375°F and lining a loaf pan with parchment paper or lightly oiling it for easy removal. While the oven heats, finely dice the onion, carrots, and celery into uniform 1/4-inch pieces (the onion can be slightly larger at about 1/2-inch), and mince the garlic. In a small bowl, combine the ground flaxseed with 6 tablespoons of water and set aside for 5 minutes to create a flax egg binder—this is crucial for holding the meatloaf together.

Heat the olive oil in a large skillet over medium heat. Add the diced onion, carrots, and celery, and sauté for 5 minutes, stirring occasionally, until the vegetables are softened and beginning to caramelize at the edges. In the last minute of cooking, add the minced garlic and stir constantly for about 30 seconds until fragrant. I like to let the vegetables get slightly golden here because it builds a deeper, more savory foundation for the meatloaf—this step is where much of the flavor development happens.

While the vegetables are still warm, drain and rinse the chickpeas thoroughly, then add them to a large mixing bowl. Mash them with a fork until you reach a chunky consistency—you want some texture remaining, not a smooth purée. Add the sautéed vegetables from Step 2, along with the prepared flax egg from Step 1, breadcrumbs, nutritional yeast, soy sauce, vegan Worcestershire sauce, and liquid smoke. Mix everything together with a wooden spoon or your hands until just combined; don't overmix or the meatloaf will become dense and compact.

Transfer the meatloaf mixture into the prepared loaf pan, pressing it down firmly with your hands or the back of a spoon to compact it evenly and eliminate large air pockets. Cover the pan tightly with aluminum foil to trap steam during the first phase of baking, which helps the meatloaf stay moist. Bake for 30 minutes covered.

While the meatloaf is baking, prepare the glaze by whisking together the ketchup and 1 teaspoon of vegan Worcestershire sauce in a small bowl until smooth. When the 30 minutes are complete, carefully remove the foil from the pan and spread the ketchup glaze evenly over the top of the meatloaf. Return it to the oven, uncovered, for 15 minutes more, which allows the glaze to caramelize and set into a sticky, flavorful crust. I find this two-stage baking approach gives you both moisture inside and a nice caramelized exterior.

Remove the meatloaf from the oven and let it rest in the pan for 15 minutes before slicing or serving. This resting period allows the structure to set and makes it much easier to slice cleanly without falling apart. The residual heat will continue to cook the interior slightly, ensuring a fully set texture throughout.