Preheat the oven to 375 degrees and line a baking sheet with parchment paper.
In a large skillet, sauté the diced onion in 1 tablespoon oil or a splash of water at medium heat for 3-5 minutes or until soft and fragrant. Add in the minced garlic and sauté for an additional 30 seconds. Remove from heat and set aside.
In a small mixing bowl, whisk together the tomato paste, maple syrup, apple cider vinegar, and tamari to make the homemade ketchup. Set aside.
In a large mixing bowl, add the Just Egg, Beyond Meat ground beef, vegan Worcestershire sauce, 1/4 cup of the homemade ketchup, Italian seasoning, liquid smoke, and black pepper. Mix to combine.
Add in the sautéed onions and garlic and mix again until evenly distributed.
Finally add in the breadcrumbs and mix until evenly incorporated. I find this easiest to do with your hands or a silicone spatula.
Using clean hands, transfer the meatloaf to the parchment lined baking sheet and form it into a loaf. I like to do this in small sections and then press them together into a loaf on the baking sheet. Your loaf should be about 8x4 inches.
Bake for 25 minutes, then remove from the oven, top with remaining homemade ketchup and bake for an additional 20-25 minutes, or until crispy on the edges.
Allow to cool for 5-10 minutes before slicing and serving.
Notes
Do not bake this meatloaf in a loaf pan. It will not cook correctly. Trust me, I already tried it ;)