Sauté the finely minced onions, mushrooms, and garlic in a pan with a dash of oil for approximately 5 minutes until soft and excess moisture has evaporated. Remove from heat and let cool slightly.

In a small bowl, whisk together the tomato paste, coconut aminos, and apple cider vinegar to create the mahogany glaze. Set aside.

In a large mixing bowl, combine the ground beef, ground pork, almond flour, eggs, dried oregano, thyme, sea salt, black pepper, and the cooled sautéed vegetable mixture.

Mix the ingredients gently with your hands until just combined. Avoid overworking the meat to maintain a tender texture.

Transfer the mixture into a 9×5 inch loaf pan or shape into a loaf on a rimmed baking sheet. Spread the prepared glaze evenly over the top.

Bake in a preheated oven at 350°F (175°C) for 60 minutes, or until the internal temperature reaches 160°F (71°C).

Let the meatloaf rest for 10 minutes before slicing to allow the juices to redistribute.