Place ketchup, coconut sugar, and yellow mustard into a small bowl, then whisk until smooth. Set aside.

Preheat the oven to 375 degrees F and grease a 9x5 inch loaf pan with cooking spray. Set aside.

Heat oil in a medium non-stick pan, then once hot, add in onion, carrots, celery, bell pepper, and garlic, and cook, stirring regularly, until the carrots are tender, about 10 minutes.

Season with salt and pepper, to taste, then set aside to cool slightly.

Place oats, yeast, and flaxseed into a food processor, then process until the oats resemble a fine flour.

Add in chickpeas, ketchup, soy sauce, vegan Worcestershire sauce, and cooked veggies, then pulse a few times* - you don’t want it mushy, just enough to break down the chickpeas. It’s ok if there are chunks.

Taste and re-season, if necessary, then press the mixture into the prepared baking pan.

Cover with foil and bake in the preheated oven for 30 minutes.

After 30 minutes, remove the foil, spread 1/4 cup topping sauce evenly on top of the loaf and bake, uncovered, for an additional 15 minutes or until the inside of the meatloaf is hot.

Remove from the oven and cool in the pan for 15 minutes, before slicing and serving with additional sauce for dipping!

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