Preheat oven to 350°. Line a loaf pan with parchment paper and grease with cooking spray. In a large skillet over medium heat, heat oil. Add onion and garlic and cook until soft, 5 minutes. Season with oregano and salt and pepper. Let cool slightly.
In a large bowl, mix together beef, almond flour, eggs, 1 tablespoon coconut aminos, and onion mixture and season with salt and pepper. Press beef mixture into prepared pan.
In a medium bowl, whisk together tomato paste, vinegar, remaining 1 tablespoon coconut aminos, garlic powder, mustard powder, and cayenne. Season with salt and pepper.
Brush mixture all over meatloaf.
Bake until meatloaf is cooked though and internal temperature reaches 155°, 1 hour. Let cool 15 minutes before removing from pan and serving.