Vegan Argentinian Meatloaf (Pan de Carne)

Discover the bold flavors of South America with this Vegan Argentinian Meatloaf (Pan de Carne), a hearty plant-based twist on a beloved classic! Packed with protein-rich lentils and vibrant vegetables like carrots and red bell peppers, this meatloaf is perfectly seasoned with a blend of paprika, cumin, and oregano for an authentic taste. Bound together with nutrient-dense chia seeds and ground oatmeal, it achieves a rich, satisfying texture without any animal products. Baked to perfection with a golden, firm crust, this meatloaf pairs wonderfully with your favorite vegan gravy or sauce. Ideal for family dinners or special occasions, this easy vegan recipe is a celebration of comforting, wholesome flavors that will impress both vegans and non-vegans alike.

Nutriscore Rating: 72/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 6

Ingredients

• 1 cup Lentils
• 2 cups Water
• 2 tablespoons Olive oil
• 1 large Onion, finely chopped
• 3 cloves Garlic, minced
• 1 medium Carrot, grated
• 1 medium Red bell pepper, finely chopped
• 1.5 cups Ground oatmeal or oat flour
• 3 tablespoons Tomato paste
• 2 tablespoons Soy sauce
• 1 teaspoon Paprika
• 1 teaspoon Cumin
• 1 teaspoon Dried oregano
• 0.5 teaspoon Black pepper
• 1 teaspoon Salt
• 2 tablespoons Chia seeds
• 6 tablespoons Water for chia seeds

Directions

Step 1

Preheat your oven to 375°F (190°C). Lightly grease a 9x5-inch loaf pan and set aside.

Step 2

In a medium saucepan, combine lentils with 2 cups of water. Bring to a boil, reduce heat to low, and simmer uncovered for about 20 minutes or until lentils are tender but not mushy. Drain any excess liquid and set aside.

Step 3

While lentils are cooking, prepare your chia seed mixture. In a small bowl, combine chia seeds with 6 tablespoons of water. Stir well and let sit for 10 minutes until it forms a gel-like consistency.

Step 4

In a large skillet, heat olive oil over medium heat. Add chopped onion and cook for 3-4 minutes until translucent.

Step 5

Add minced garlic, grated carrot, and chopped red bell pepper to the skillet and cook for another 5 minutes until vegetables soften.

Step 6

In a large mixing bowl, combine cooked lentils, vegetable mixture, ground oatmeal or oat flour, tomato paste, soy sauce, paprika, cumin, oregano, black pepper, and salt.

Step 7

Add the chia seed mixture to the bowl and mix thoroughly until all ingredients are well incorporated.

Step 8

Transfer the mixture to the prepared loaf pan, pressing the mixture firmly and evenly into the pan.

Step 9

Bake in the preheated oven for about 60 minutes, or until the top is firm and slightly browned.

Step 10

Remove from the oven and let the meatloaf cool in the pan for 10 minutes before slicing.

Step 11

Serve warm with your choice of vegan gravy or sauce and enjoy your Vegan Argentinian Meatloaf.

Nutrition Facts

Serving size	(1201.2g)

Amount per serving	% Daily Value*
Calories	889.8

Total Fat 49.0g	0%
Saturated Fat 7.0g	0%
Polyunsaturated Fat 12.7g
Cholesterol 0mg	0%
Sodium 4033.6mg	0%
Total Carbohydrate 91.6g	0%
Dietary Fiber 32.6g	0%
Total Sugars 26.6g
Protein 29.3g	0%

Vitamin D 0IU	0%
Calcium 346.1mg	0%
Iron 13.4mg	0%
Potassium 2278.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.7%

Protein: 12.7%

Carbs: 39.6%