Heat your oven to 350Spray a large loaf pan with vegetable spray.
Pour the olive oil in a skillet over medium heat. Add the chopped onions, thyme and oregano and cook until onions are tender.
Remove from heat and add the Worcestershire, Bouillon Base, and tomato paste. Set aside.
In a bowl combine the Gimme Lean Sausage, drained black beans, cooked quinoa, shredded carrots, blackberry jam, bread crumbs, ground flax seeds, and corn starch. Use a spatula to break up the vegan sausage and press into the beans to break them up as well. You may need to use your hands to work the ingredients together. You want everything well combined. After the onion mixture is sufficiently cooled, add this as well and stir to combine.
Press the Vegan Meatloaf mixture into your prepared pan. Place in the oven and bake for about 40-45 minutes until the edges separate from the pan and it looks crispy on the edges. It should be slightly firm in the middle as well.
In the meantime prepare the topping by combining the ketchup, agave, and nutmeg in a bowl. Stir to combine. Note: You can also add a teaspoon or two of smoke sauce or BBQ sauce to this mixture as well.
Remove the pan from the oven and invert the loaf pan onto a baking sheet to remove the meatloaf. Turn your oven up to 400Use a spatula to spread the ketchup topping across the top of the meatloaf, allowing it to spill over the sides. Place the meatloaf back in the oven and bake for about 10 minutes.