Heat your oven to 425ºF. 

Head 2 teaspoons of oil in a sauté pan set over medium heat. Add the shallots and cook, stirring occasionally, until softened and light golden brown. Add the mushrooms, garlic, oregano, and thyme. Season with salt and pepper. Cook 3-4 minutes, or until the mushrooms are softened and browned. Remove from heat and let cool. 

Crack the eggs into a large mixing bowl, beat well. Stir in the almond meal, shallots and mushrooms. Add the ground beef and pork and mix until just combined, being careful to not overmix it. 

Divide the meatloaf mixture in half and form into to loaves, about 1o-inches by 4-inches each. Place one loaf on each end of a baking sheet. 

In a small bowl, combine the barbecue sauce, cayenne pepper, and vinegar. Spread half the sauce over the two meatloaves (reserve the remaining sauce for serving.)

Toss the potatoes with oil, rosemary, and salt. Spread the potatoes on the baking sheet, between the meatloaves. 

Bake 40-50 minutes, stirring the potatoes halfway through, or until the meatloaf reaches an internal temperature of 160ºF. 

Slice the meatloaf and serve with the reserved barbecue sauce.