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I 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.
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.
