OK, my psyllium husks came in the mail today and I could not wait to try them out so I cancelled what I had planned for dinner and made meatloaf instead.

The market near my house had 80% lean ground chuck on sale this week which I love using for meatloaf. I used my usual recipe and just substituted the bread crumbs with psyllium husks. Following deirdra's recommendation I used about 6 tbs with two pounds of the ground chuck.

It was not as tasty as the bread crumbs, but it was an improvement vs having no substitute for the crumbs. The texture was a little "slimy?" but not really in a bad way lol. Next time I'll use less as they also gave the meat a sort of bland flavor. It also did not seem to absorb as well as the bread crumbs and there was quite a bit of fat in the bottom of the baking pan.