Mom's Michigan Meat Loaf
3 cups textured soy protein granules
2 1/2 cups boiling water
1/2 cup quick oats
1/4 cup ketchup
4 tablespoons+ steak sauce or veggie Worcestershire, to taste
1 teaspoon basil
3 tablespoons veggie soup base, or "chicken" powder
1/2 cup finely minced onion, sauteed in oil
1 cup gluten flour (Bob's Red Mill Gluten is easy to find)
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon oregano
1/2 teaspoon garlic powder
1 tablespoon finely minced parsley
1 tablespoon additional oil
Heat oven to 350 degrees. Bake 45 minutes.
Mix together in a large bowl, textured soy protein, ketchup, oats, basil and broth powder with boiling water. Let stand for 10 minutes.
Saute onion in oil, and stir into the rehydrated textured soy protein. Mix remaining ingredients into textured soy protein mixture.
Lightly oil a bread pan, pack mixture tightly in. Bake at 350 for 45 minutes.
Let sit in pan for 10 minutes, loosen all edges before slicing, or turn out onto plate, then slice. Serve with gravy.