Vegetarian Argentinian Meatloaf (Pan de Carne)

Put a plant-based twist on a traditional favorite with this Vegetarian Argentinian Meatloaf (Pan de Carne). This hearty recipe swaps meat for protein-packed textured vegetable protein (TVP), complemented by a medley of vibrant vegetables like red bell pepper, grated carrot, and fresh parsley. Flavored with aromatic spices including smoked paprika, cumin, and oregano, and bound together with oat flour and breadcrumbs, this dish offers a satisfying texture and bold Argentinian-inspired taste. Perfectly baked to golden perfection, it’s a wholesome main course that’s easy to prepare in under 90 minutes. Serve thick, rustic slices alongside roasted vegetables or a crisp salad for a nourishing dinner everyone will love. Ideal for vegetarians and meat-lovers alike, this flavor-packed recipe proves that comfort food can also be plant-based!

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 4

Ingredients

• 1 cup textured vegetable protein (TVP)
• 1 cup vegetable broth
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 red bell pepper, chopped
• 1 carrot, grated
• 0.5 cup oat flour
• 0.5 cup breadcrumbs
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 2 tablespoons soy sauce
• 2 eggs, lightly beaten
• 0.25 cup fresh parsley, chopped
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons olive oil

Directions

Step 1

Preheat the oven to 350°F (175°C) and lightly grease a loaf pan.

Step 2

In a medium bowl, combine the textured vegetable protein (TVP) and vegetable broth. Let it sit for 10 minutes until the TVP absorbs the liquid and softens.

Step 3

Heat olive oil in a skillet over medium heat. Add the chopped onion, minced garlic, and red bell pepper. Sauté for about 5 minutes until the onion is translucent and the pepper is soft.

Step 4

Add the grated carrot to the skillet and cook for another 2 minutes. Remove from heat and let it cool slightly.

Step 5

In a large mixing bowl, combine the soaked TVP, sautéed vegetable mixture, oat flour, breadcrumbs, ground cumin, smoked paprika, dried oregano, soy sauce, and beaten eggs.

Step 6

Add chopped parsley, salt, and pepper to the mixture. Stir well until all ingredients are evenly incorporated.

Step 7

Transfer the mixture to the prepared loaf pan, pressing it down lightly to form an even layer.

Step 8

Bake in the preheated oven for about 50 minutes until the top is golden brown and the loaf is firm to the touch.

Step 9

Allow the meatloaf to cool for 10 minutes in the pan before slicing and serving.

Nutrition Facts

Serving size	(1120.1g)

Amount per serving	% Daily Value*
Calories	1729.8

Total Fat 51.3g	0%
Saturated Fat 9.8g	0%
Polyunsaturated Fat 3.4g
Cholesterol 372mg	0%
Sodium 5201.7mg	0%
Total Carbohydrate 184.0g	0%
Dietary Fiber 45.9g	0%
Total Sugars 32.6g
Protein 141.2g	0%

Vitamin D 82IU	0%
Calcium 740.1mg	0%
Iron 34.0mg	0%
Potassium 5997.2mg	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: 26.2%

Protein: 32.0%

Carbs: 41.8%