Barley Walnut Loaf

Since my trip to Memphis, I've been inspired to create my own veggie meat loaf. Y'know, even though I don't like meat loaf. So I scoured the google for recipes and was disappointed. Too many recipes with stuff I don't like (bell peppers, celery) and just about all of them called for either eggs (no, thanks) or ground flaxseed (which I didn't have on hand) as a binder.

So, I just decided to figure out what I did want in it (brown rice, barley) and what I could use that would hold it together (ground walnuts, cheese). Unbelievably, it worked and it tasted good! Really good. Mr. Eats even had seconds!

So here's the recipe I used. If you're looking for something new for Meatless Mondays and would like a nice vegetarian comfort food, this is the loaf for you. I will continue to play around with it, too. I think some shredded carrots and chopped mushrooms would be good additions. And of course, if you like bell peppers and celery, you could add those, too.

This takes some time and a little planning, but it's easy to do in stages (which I have to schedule during nap times!).

Barley Walnut Loaf
prep time about 2-3 hours for the grains and loaf to cook plus cooling
1/2 cup brown rice
1 cup water
2/3 cup pearled barley
2 cups water
1 packet onion soup mix
4 ounces cheddar cheese, shredded (I used Cabot Seriously Sharp)
1 cup walnuts, toasted
1/2 cup bread crumbs (or quick oats)
olive oil (to grease the loaf pan)

Seasonings
2 teaspoons salt
1 teaspoon pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon thyme*
1 hefty pinch of cumin*
2 tablespoons nutritional yeast*
(*these seasonings are optional; add what you like or have on hand)

Glaze
2 tablespoons catsup
1 tablespoon red wine vinegar (or apple cider vinegar)
1/2 tablespoon balsamic vinegar
1 tablespoon honey
pinch of salt

Cook the brown rice with 1 cup of water according to directions (simmer on low heat for 50 minutes).

Cook the barley with 2 cups of water and the packet of onion soup mix for one hour (simmer on low heat).

Meanwhile, toast the walnuts in the oven or toaster oven at 300F until lightly browned and just as you can smell them (just a few minutes). Place into a food processor and chop into a course meal.

Transfer the walnut meal to a large bowl and add the cheese, rice, barley, breadcrumbs/oats, and seasonings and mix well.

For the glaze, place all ingredients in a small bowl and heat slightly (so the honey will melt) and mix well.

Grease a loaf pan with olive oil and spoon the loaf mix into the pan, packing down well. Spread the glaze evenly on top and bake for 50 minutes at 350F.

Let the loaf cool for at least an hour before slicing, if possible (otherwise, it will fall apart slightly--so this is optional). Then reheat to serve.

Make it vegan!
To make this recipe vegan, simmer the barley in vegetable broth instead of onion soup mix and add in 1/2 cup of well-sauteed diced onions (many onion soup mixes are not vegan). And skip the cheese or use vegan cheese. Sweeten the glaze with agave nectar, raw sugar or another vegan sweetener.

Mix well. Mmm...appetizing, huh?

Press it down as much as possible

Add the glaze and bake!

I cut it too soon. Don't make this mistake.