Vegan Chickpea Meatloaf

• nonstick cooking spray
• 28 ounces garbanzo beans 2 cans, drained and rinsed
• 2 cups panko breadcrumbs
• 1/3 cup unsweetened almond milk or cashew milk
• 2 tablespoons ground flaxseeds
• 2 tablespoons ketchup for "\meatloaf"\ mixture
• 2 tablespoons tamari or soy sauce
• 2 tablespoons vegan Worcestershire sauce
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon dried oregano
• 1/4 teaspoon black pepper
• 1 dash cayenne
• 1 tablespoon ketchup for first topping of loaf
• 2 tablespoons ketchup for second topping of loaf

1. Preheat oven to 375u0b0F. Spray a 9x5-inch loaf pan with nonstick cooking spray.
2. Place garbanzo beans, panko, almond milk, flaxseeds, ketchup, tamari, Worcestershire, and spices in the bowl of a food processor. Pulse 5-8 times, until ingredients are combined and beans reach the texture of rice.
3. Transfer mixture to prepared loaf pan and smooth the top with a rubber spatula so it is even. Spread ketchup over the top of the loaf.
4. Bake loaf for 45 minutes on the middle rack of oven.
5. Open oven and spread more ketchup over the top. Continue baking for 15-20 minutes, until the ketchup is darkened and matte, and the loaf is browned at the edges.
6. Check to see that chickpea loaf is done. Remove from oven or add time as needed.
7. Allow loaf to rest for 15-20 minutes before serving.

nonstick cooking spray, garbanzo beans, breadcrumbs, unsweetened almond milk, ground flaxseeds, ketchup, soy sauce, worcestershire sauce, garlic, onion powder, oregano, black pepper, cayenne, ketchup, ketchup

Taken from www.yummly.com/recipe/Vegan-Chickpea-_Meatloaf_-9083673 (may not work)