Pea and Meat Loaf Casserole

1. 1 Split peaspack 800 g ≈ $2.20 60 g
2. 2 Ground pork and beefpack 500 g ≈ $7.01 100 g
3. 3 Carrots≈ $1.50 per kg 50 g
4. 4 Eggspack 10 pcs ≈ $1.93 1 pcs
5. 5 Hard cheesepack 200 g ≈ $2.70 20 g
6. 6 Cream 20%pack 500 ml ≈ $3.00 20 ml
7. 7 Dillpack 50 g ≈ $1.80 5 g
8. 8 Cilantropack 50 g ≈ $1.20 5 g
9. 9 Sunflower oil 10 ml
10. 10 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Soak the peas in water for 2 hours or overnight, then drain.

2. Rinse the peas with fresh water and boil for 35–40 minutes until tender, then drain and let cool for 10 minutes.

3. Grate the carrot³ and sauté in oil for 5 minutes. Brown the ground² meat for 8–10 minutes until fully cooked (no pink).

4. Preheat the oven to 350°F (180°C). Blend the peas, egg, cheese, and cream⁶ with salt until smooth, then stir in chopped herbs.

5. Grease a baking dish, spread half the pea mixture, top with the meat and carrot³, then cover with the remaining pea mixture (about 2 cm thick).

6. Bake for 25 minutes at 350°F (180°C) until golden brown.

In short

• In the planner this dish is cooked for two days: reheat on day two.