Step 1

Preheat the oven to 400 degrees F.

Step 2

Pulse the mushrooms and onions in a food processor until they are pea-sized pieces.

Step 3

Toss the mushroom/onion mixture in the olive oil in a roasting pan. Roast for 20 minutes. Stir the mushroom mixture. Roast an additional 10 minutes.

Step 4

Meanwhile, use the food processor to roughly chop the zucchini. Place it aside.

Step 5

Puree the chickpeas and add the paprika, cumin, salt, pepper and chile powder. Combine with the mushroom mixture, then add the zucchini and breadcrumbs. (The mixture should be damp but not wet; add more breadcrumbs if necessary to tighten it up.)

Step 6

Form the mixture into a loaf in a loaf pan lined with parchment paper.

Step 7

Top the mixture generously with the Spicy Ketchup and bake until the meatloaf is quite firm (with the texture of meatloaf), about 40 minutes.

Step 8

Let rest 10 minutes before slicing or chill it if using later.

Step 9

Serve with your favorite sides. We recommend good, old-fashioned mashed potatoes or cheesy grits and sautéed seasonal vegetables.

Step 10

Whisk together the ketchup, brown sugar, hot sauce, black pepper and habanero in a saucepan. Cook over medium heat until the sugar is dissolved. Refrigerate or use immediately.