Analog6
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Meatloaf using LSAI decided to try meatloaf using LSA and psyllium husks instead of breadcrumbs. It came out VERY nice. It has some carrot in it but as the whole thing lasts me a week for cold cuts, it is not many carbs. I buy the bag of 'baby carrots' from BI Lo. Thye are just small ones, not really baby carrots at all, but they are more tasty. This is a very quick and easy recipe and slices well.
1 kg good mince (low fat is actualy best for this otherwise it has a 'rank' taste, so use premium mince if you can)
1/2 cup LSA OR
1/3 cup LSA and make up to 1/2 cup with ground psyllium husks)
1 medium carrot (about 2-3 oz / 50-75g) finely chopped
1 red onion finely chopped
1 large stick celery finely chopped
(you can add chopped garlic or chilli if you like them, but the taste can overpower everything else)
2 eggs
2 tablespoon olive oil
1 tablespoon vegemite, 2 drops tabasco and some father's favourite sauce mixed in 1/4 cup boiling water (you can substitue whatever YOU like here, it is just a seasoning thing)
herbs to taste
Mix the whole shebang together in a big bowl with your hands (yes, I do wear rubber gloves), tip into a loaf pan and bake on about 220 C for 1 hour or so. I put it into a very hopt oven for 10 mins (this forms a tasty crust on top) and then trun down to 220C for the remainder of the time.
My loaf pan is in 2 parts, it has a slotted lift out section which is good for reducing the fat content after the thing is cooked. As a lot of fat runs out of the meat while cooking, you just lift the inner pan onto a grid over newspaper and let it drain for a few minutes if having hot or overnight if saving for cocld luncheon meat.
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Susanne
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Okay, I'm dumb. What's LSA?
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Bobi
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I want to know what LSA is, too, Susanne!
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Suzanne
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Me three!
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jeff
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Me four!!!!
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Alisa
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Me five!
And I really want to know... there are two delicious recipes resting on the info! 
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Carolyn
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I just did a search for LSA:
LSA Mix
* 3 parts Linseed (flaxseed)
* 2 parts sunflower seeds
* 1 part almonds
Combine and grind up in a coffee grinder into a fine powder. Keep in a tightly sealed container in the fridge to maintain freshness. It can also be purchased already ground from most health food stores, in 1 pound or 2 pound bags, or as a bulk food item.
Also, I wouldn't drain away the fat. I'd leave it in the meatloaf and eat it! No more low-fat foods for me.
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Susanne
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Thanks, Carolyn!!
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