Preheat the oven to 375 degrees Fahrenheit and line a loaf pan with parchment paper. Alternatively, lightly grease the loaf pan to ensure the meatloaf won't stick.
Whisk together 1/2 cup tomato paste, 1/4 cup maple syrup, 3 tablespoons apple cider vinegar, and 2 tablespoons tamari until smooth. Set aside.
In a large cup food processor, combine 2 cups green lentils and 1 (14 ounce) can chickpeas. Pulse until combined, making sure there is some remaining texture and the lentils and chickpeas are not over processed (see photos in post for reference). Transfer mixture to a mixing bowl.
To the same bowl, add the 1 1/3 cups oat flour, 1/2 cup vegan Worcestershire sauce, 1/2 cup homemade ketchup glaze, 3 tablespoons fresh parsley, 1 1/2 teaspoons liquid smoke, 1 1/2 teaspoon Old Bay seasoning, and 1/4 teaspoon black pepper. Using a spatula, mix to combine. Set aside.
Heat a large skillet over medium heat. Once warm, heat 1 tablespoon of oil. Add 1 sweet onion (diced), minced 4 cloves garlic and 1 cup carrots (diced) and sauté until soft and fragrant, 5 to 7 minutes.
Once sautéed, transfer the onion, garlic, and carrots mixture into the mixing bowl with the remaining ingredients. Using a spatula, mix to combine.
Transfer the meatloaf mixture to the prepared loaf pan. Bake for 30 minutes on middle oven rack.
After 30 minutes, remove the loaf, top with the remaining ketchup glaze, then bake for additional 15 minutes.
Let the meatloaf cool for a minimum of 15 minutes in the loaf pan before slicing and serving.
Storage Instructions
This loaf makes for excellent leftovers. Store in an airtight container in the refrigerator for up to 4 days.
Freezing Instructions
This meatloaf can be frozen both cooked or uncooked, though I prefer freezing it uncooked (it is most moist this way). To freeze uncooked, press the loaf mixture into a 2 cup Souper Cube tray (it will fill both 2 cup sections). Leave the ketchup glaze off of the top and freeze for up to 3 months. When ready to bake, allow the meatloaf to defrost at room temperature for about 1 hour, then bake and top with glaze as usual. I bake this meatloaf in the Souper Cube square baking dishes but you can also bake it directly in the silicone Souper Cube trays.
Notes
Make sure to use cool lentils and chickpeas or they will over process easily into a paste.
If you use a food processor to dice the onion and/or carrot, it will release a lot more of the moisture in these foods compared to dicing with a knife. This will yield a more moist loaf and may require a 10-15 minute longer bake time.
How to make oat flour: Blitz rolled oats in a food processor until a fine texture is achieved - not a powder, but not large chunks either. If using a blender, pulse until correct texture is achieved. Avoid blending into a super fine powder - that makes for a drier meatloaf.
If you would like to substitute the oat flour with breadcrumbs, use 2 cups breadcrumbs.