Prepare the flax egg by combining 2 tablespoons of ground flaxseed with 6 tablespoons of water. Let it sit for about 5-10 minutes until it thickens.
Sauté the onion and garlic in a skillet over medium heat with olive oil for about 5 minutes until the onion is translucent.
Blend the drained chickpeas in a food processor until roughly mashed but not completely smooth.
In a large mixing bowl, combine the mashed chickpeas, sautéed onion and garlic, breadcrumbs, flax egg, nutritional yeast, soy sauce, vegan Worcestershire sauce, and 1/4 cup of ketchup. Mix well.
Transfer the mixture to a loaf pan, pressing it down firmly and smoothing the top.
Prepare the topping by mixing together 1/3 cup of ketchup and 1 teaspoon of vegan Worcestershire sauce, then spread it over the top of the loaf.
Bake the meatloaf at 350°F (175°C) for 45-55 minutes, until firm and slightly browned on top.
Let the loaf cool for about 10 minutes before slicing to help it hold its shape.
