• Lightly oil a loaf pan, or other casserole dish of your choosing. Set aside. Preheat the oven to 350℉.
• In large bowl, add all of the ingredients, but add the psyllium husk whole last (on the top before mixing), so: ground red meat of choice, oats, purée (applesauce, beans etc), coconut aminos, salt, cumin, dried ginger, dill weed and psyllium.
• Use your hand, or preferred implement, to mix together thoroughly.
• Pack meatloaf mixture into prepared pan, smoothing the top surface. Bake about 40 minutes (depends slightly on pan shape/size).

  (Make glaze while it bakes; then remove from the oven briefly to add glaze.)

Pomegranate Molasses Glaze

• While meatloaf bakes (for the first 40 minutes), make glaze: In small saucepan, add coconut aminos. Whisk in cornstarch. One it's incorporated, whisk in pomegranate molasses. Turn on stove top, and whisk or stir over medium-high heat until it begins to simmer and thicken. Simmer, stirring, 2 minutes, reducing heat as needed. Set aside until needed.
• Use pastry-style brush or spoon to cover meatloaf with glaze. (You'll have plenty leftover.) Note: If you're making this recipe with lamb, a lot of fat renders during the baking process, and this is the time to safely pour it off. I keep mine in a mason jar and use it for other cooking.
• Bake an additional 10 minutes (50 minutes total). Remove from oven. If you wish, let it cool for 10 or more minutes. Serve. Provide extra glaze at the table if you wish, (for passing. The glaze is tart and tangy, so it goes better with rice than with pasta, for example.)

  Store and save any leftover glaze in the freezer for the next batch of meatloaf.