• Clean the cremini mushrooms using a damp towel. Thinly slice.
• Peel and mince the shallots and garlic cloves.
• Wash the green onions, remove the tops, bottoms, and any bad leaves. Slice thinly.
• Heat 2 tbsp coconut oil in a heavy-bottomed pan over medium heat.
• Sauté the onions, shallots, and garlic about 5 minutes until starting to turn gold.
• Add the mushrooms and turn up the heat to medium-high. Sauté until golden brown.
• Remove 1/2 cup of the mixture and set aside.
• Blend the cherry tomatoes, tomato paste, and 1 cup (250 ml) filtered water.
• Add the tomato blend and the spices. Turn down the heat and simmer the sauce for 15 minutes.
• Continue to simmer on low until the meatloaf is cooked. The sauce should reduce to very thick, almost a paste.

Meatloaf

• Preheat the oven to 350F/180C/gas mark 4.
• In a large bowl, add the meat, eggs, flax seeds, reserved vegetables, and 1/2 cup sauce. Mix with your hands or a large spoon just until well blended. (Overmixing toughens the meat.)
• If you are using a regular bread pan, line it with parchment paper and spray the paper with cooking spray. If using silicone pans, just set them on a baking sheet.
• Fill the pan(s) and smooth the top(s) with a spatula.
• Bake for 45 minutes for a single pan, 15 minutes for 6 mini loaf pans.
• Spread the remaining thickened sauce evenly on the top(s) of the meatloaf and bake another 15 minutes.