Preheat your oven to 180°C (350°F) and lightly grease a loaf tin with olive oil.

In a large pan, sauté the chopped onion and garlic over medium heat until they become translucent and fragrant.

Add the grated carrot, celery, and red bell pepper to the pan. Cook for another 5 minutes until the vegetables soften.

In a food processor, combine the drained chickpeas, sautéed vegetables, oats, tomato paste, dried thyme, dried rosemary, smoked paprika, salt, and pepper. Pulse until the mixture comes together but is not completely smooth. You want some texture in your meatloaf.

Transfer the mixture to the greased loaf tin and press it down firmly.

Bake in the preheated oven for about 30-35 minutes until the vegan meatloaf is firm and slightly browned on top.

Allow the meatloaf to cool for a few minutes before carefully removing it from the tin.

Slice and serve your vegan meatloaf with vegan gravy if desired.