Preheat the oven to 375.

Place the minced onion in a skillet over medium heat. When it starts to stick, drizzle in a splash of the olive oil and shake the pan. Add the diced sweet potatoes or carrots and saute for 2-4 minutes. Drizzle in a generous splash of water and bring up to a simmer. Once the liquid is absorbed add the broccoli. At this point, saute until the broccoli is bright green. If you prefer your broccoli more tender add a bit of water and simmer, but keep in mind it will be cooked in the oven as well. Season the vegetables with half of the salt. Cool the veggies slightly, simply spread them out on a plate and place in the fridge or outside if it is chilly.

In bowl, toss together the remaining ingredients including the ground beef, almond meal, flax meal, oregano, egg, tomato paste, salt and pepper. Using clean hands, fold everything together. Once the vegetables are cool enough to touch without hurting your hands add them into the mixture.

Place the meatloaf in muffin tins, loaf pan or even ball it up into a loaf and place on a baking sheet. Bake for 30-35 minutes in muffin tins. If in a loaf shape, bake for about 1 hour until the top is golden and it feels firm to the touch. If you want to double check with a thermometer the internal temperature will be about 140.