Meatloaf normally depends on breadcrumbs, which is exactly the wrong ingredient here. Psyllium husk does the same job: it absorbs moisture, holds the loaf together, and adds fiber rather than starch.

A note on the original version of this recipe. It called for unflavored Fiber Zone, and there is no unflavored Fiber Zone, only Berry and Lemon-Lime, neither of which belongs in a savory meatloaf. Its own introduction described psyllium husk as the binder, so that is what we specify. We also cut the amount from half a cup to three tablespoons, because psyllium is far more absorbent than flour and half a cup would turn the loaf rubbery.

Twelve slices at 4 g net carbs and 15 g of protein each.