In a small bowl, stir together the ingredients for the glaze until well-combined. Taste for flavor and add salt, pure maple syrup, and/or coconut aminos to taste. Set aside until ready to use.

Heat the avocado oil in a skillet over medium heat and add the chopped onion. Saute, stirring occasionally, until onion is translucent, about 5 minutes. Add the garlic and continue cooking another 3 minutes. Remove from heat and set aside until cooled and ready to use.

Preheat the oven to 350 degrees F and line a 9” x 5” loaf pan with parchment paper.

Add the beef, beaten eggs, tapioca flour (see recipe adaptations below for potential replacements), dried oregano, paprika, sea salt, and the cooked and cooled sauteed onions and garlic to a stand mixer fitted with a paddle attachment. Mix on low speed for 1 to 2 minutes, until all ingredients are well combined.

Transfer the meat mixture to the lined loaf pan and spread into an even layer.

Pour the glaze over the meat and spread evenly. Bake on the center rack of the preheated oven 50 to 60 minutes, or until cooked through (note: meat should be 155 to 160 degrees).

Allow meat to cool at least 15 minutes before pulling it out of the loaf pan and transferring it to a cutting board. Cut into slices and serve with your favorite side dishes.