Preheat the oven to 375 degrees.
Mince the onions and garlic with a food processor and set aside in a bowl.
Clean the mushrooms with water and dry off well with paper towels.
Mince the mushrooms with a food processor (this will probably need to be done in batches) and set aside in a bowl.
Put oil in a large saute pan and heat over medium-high heat.
Add the minced onion and garlic and cook for 3 1/2- 4 minutes while stirring regularly.
Add the minced mushrooms and let them cook 7 minutes OR until the liquid evaporates. (stir them maybe three times during this time)
Add the lemon juice and apple cider vinegar, stir, and cook for another 1 minute.
Remove from heat.
Mix the chopped thyme in.
Add the salt and pepper.
Let the mushroom mixture cool a bit.
In the pan or in a big bowl, mix the mushroom mixture, almond meal, ground beef, and large egg until combined.
Place in a 8x8 pan or in a loaf pan/tin and let cook at 375 degrees for 20 minutes.
While the meatloaf is in the oven, mix the strained tomatoes and honey together in a small bowl.
Once the 20 minutes is up, remove the meatloaf from the oven and brush the top of the loaf with the strained tomato/honey mixture.
Put the meatloaf back in the oven for 20 minutes.
Set the oven to broil and broil the meatloaf for 3- 5 minutes or until the top is browned and crisp. After 3 minutes, check on it regularly to make sure it doesn't burn.
Remove from the oven and enjoy :)
If there is any excess liquid from the meat in the pan, tilt the pan over the sink to remove it or use a spoon to collect it.