So good and hearty and heart-healthy!


  • 2 cups cooked barley
  • 1 1/2 cups (16-ounce can) pinto beans drained
  • 2 tablespoons olive oil
  • 2 medium onions, chopped
  • 1 bell pepper, chopped
  • 1 tablespoon (3 small cloves) garlic, minced or pressed
  • 1 1/2 tablespoons Worcestershire or soy sauce
  • 1 teaspoon pepper
  • 1 teaspoon cumin
  • 1/4 teaspoon thyme
  • 1 can (6 ounces) tomato paste
  • 2 teaspoons vinegar
  • 3 egg whites or 2 eggs
  • 1 cup uncooked WEM Organic Thick Rolled Oats
  • 1/2 cup vegetable stock


Baking Time: 30 minutes
Total Time: 1 hour 30 minutes
Servings: 8 to 12

  1. Cook Barley according to directions on the package.
  2. Partially blend the pinto beans and barley in a food processor, blender, or with a potato masher, keeping some of the beans whole for texture. Transfer to a large bowl.
  3. Preheat oven to 350 degrees.
  4. In a large skillet, heat olive oil on medium and add onions, bell pepper, garlic, Worcestershire or soy sauce, and spices. Cook 5 minutes.
  5. Stir in the tomato paste, vinegar, and stock and continue cooking until the mixture is thick about 10 minutes.
  6. Stir the vegetable mixture into the barley and beans. Add the rolled oats and mix well.
  7. Beat eggs or whites and fold into mixture.
  8. Line a 9 X 13-inch baking pan with aluminum foil and coat with cooking spray.
  9. Mound the mixture into pan and shape in a loaf with your hands.
  10. Bake 30 minutes until browned.
  11. Let cool at least 5 minutes before cutting.

Recipe Tips and Tricks

For a real “meatloaf” look, remove from oven and top with ketchup for the last 10 minutes of baking time.