Mom's Michigan Meatloaf

I've been searching for a great meatloaf recipe that mimics my Mom's meatloaf I ate as a kid growing up in Michigan, northern United States. This one does it! It gets crispy on the edges, holds together, and goes great with mashed potatoes and gravy. Makes great cold sandwiches, too!

• 3 cups TVP granules
• 2 1/2 boiling water
  
• 1/4 cup ketchup
  
• 1/2 cup quick oats
  
• 4 TB steak sauce, or brown sauce
  
• 1 t basil
  
• 3 TB veggie soup base
  
• 1/2 cup finely chopped onion, sauteed in oil
  

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• 1 cup gluten flour
  
• 1 tsp salt
  
• 1/4 tsp pepper
  
• 1/2 tsp oregano
  
• 1/2 tsp garlic powder
  
• 1/2 tsp onion powder
  
• 1 TB finely minced parsley
  
• 1 TB additional oil
  

Oven 350F (175C), bake 45 minutes.
Mix in a large bowl first 8 ingredients, with boiling water. Let stand for 10 minutes.

Mix remaining ingredients into TVP 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 and mashed potatoes, mushroom gravy is excellent.