Vegetarian Meatloaf

• 2 tablespoons extra virgin olive oil 

• 1 small onion, diced (about 1 cup) 

• 1 carrot, diced (about 1 cup)

• 1 celery, diced (about 1 cup)

• 1 bay leaf

• 1 teaspoon poultry seasoning

• 1 teaspoon dried thyme

• 1 teaspoon dried oregano

• 2 teaspoons kosher salt

• 1 teaspoon freshly cracked black pepper pepper

• 2-15.5 ounce-cans garbanzo beans

• 1/2 cup whole walnuts

• 3/4 cup old-fashioned oats

• 1/4 cup Worcestershire sauce

• 1/4 cup soy sauce

• 2 extra large eggs

• 1 teaspoon garlic powder

• 1/2 teaspoon crushed red pepper flakes

• 1/4 cup water

• 1 tablespoon Dijon mustard

• 1 tablespoon plus 1/3 cup plus ketchup, divided

Preheat the oven to 375 degrees F. Line a bread pan with parchment paper. Set aside.

Heat the extra virgin olive oil over medium-high heat and add the onions, carrots, celery and bay leaf. Sauté for 3 minutes, stirring occasionally, then add the poultry seasoning, thyme and oregano (crush the dried herbs in your palms before adding to the pan). Add the kosher salt and freshly cracked black pepper and sauté for 3-5 more minutes until the onions have a slightly brown. Remove from the heat, discard the bay leaf and allow it to cool slightly.

Put the garbanzo beans in a food processor and pulse until it resembles ground meat - about 10 times (you may need to scrape down the sides of the processor halfway through). Transfer to a large mixing bowl. Add the walnuts and oats to the food processor and pulse until ground then add to the mixing bowl.

To the garbanzo bean and walnut mixture, add the remaining ingredients except for 1/3 cup ketchup. Stir with a fork and try not to compact the mixture. Transfer the mixture to the parchment lined bread pan. Smooth the top to one even layer then smother the top with the 1/3 cup ketchup. Bake for 45-50 minutes until the edges of the top start to slightly char. Remove from the oven and allow to slightly cook before serving.