Preheat the oven to 400. Heat a large skillet over medium-high heat and add the coconut oil. Add the onions, garlic, oregano, salt, black pepper, and cinnamon. Cook 3- 4 minutes, stirring often, until the vegetables soften and begin to brown. Stir in the soy sauce or salt. Transfer to a large bowl and cook slightly about 5 minutes.
Add the zucchini and toss. Add the beef, egg, and flax. Mix well. Transfer to a baking dish and cover with tomato paste and coconut oil mixture. Bake 45 - 50 minutes until the meatloaf is firm around the edge and cooked through. Rest for 5 minutes before serving.
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|Serving Size: 1 Serving (189g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 266 (65%)|
|Amt Per Serving||% DV|
|Total Fat 29.5g||39 %|
|Saturated Fat 10.4g||52 %|
|Monounsaturated Fat 9.3g|
|Polyunsanturated Fat 6.7g|
|Cholesterol 77.1mg||24 %|
|Sodium 99.1mg||3 %|
|Potassium 678.6mg||18 %|
|Total Carbohydrate 11.2g||3 %|
|Dietary Fiber 7.1g||28 %|
|Sugars, other 4.1g|
|Protein 26g||37 %|
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Calories per serving: 409
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