Dice the carrots, leek, onion, celery and garlic brunoise style (small cubes 1-2 mm square). Chop the parsley and rosemary very finely.
Heat 6 generous tablespoonfuls of Extra Virgin Olive Oil from Spain in a frying pan. Add the vegetables, except for the parsley and rosemary, and add salt. When salted, all the vegetables will release their juices and all the flavours will blend together. Sauté for a few minutes.
When they are tender and glazed, add the bay leaf and the chopped parsley and rosemary. Stir for a couple of minutes to make sure the flavours are perfectly blended.
Now add the beef (seasoned with salt and pepper). Keep stirring to break up the ground beef and prevent it from clumping. When the meat takes on a pink colour, add the tomato, soy sauce and mustard.
Stir thoroughly for a couple of minutes. It gives off an amazing aroma!
Add the flour and fry it off as you stir it in.
Next, add the white wine and bubble to let the alcohol evaporate. Your meat is ready when it looks like this. Let cool.
Now prepare the potato purée: peel and cut the potatoes into quarters and simmer with half a cup of milk, half a cup of meat stock and a few drops of Extra Virgin Olive Oil from Spain. Season to taste. It will be ready in 30 minutes.
Prick the potatoes to make sure that they are soft. Drain and let cool. Now is the time to get some assistance from the young chefs of the house (closely supervised by you).
Put the potatoes and an egg yolk in a large bowl so the kids find it easier to work. Let them mash it all together with a potato masher, or a fork if you don’t have one. If it looks a little dry, add some of the cooking stock.
Keep encouraging the kids and tell them that they’re building up their arm muscles, because this is a job that requires a bit of strength and effort to get the perfect texture.
Now comes the time to assemble your meatloaf. In an oval dish, arrange a juicy base layer of beef.
Put the potato purée on top with the help of a spoon and use your hands to make the shape of the hedgehog.
Brush with Extra Virgin Olive Oil from Spain.
Just look at their astonished little faces when they see the result.
To make the hedgehog’s whiskers, fry some thin strips of leek in Extra Virgin Olive Oil from Spain.
Put to one side.
Help them to stick on the pine nuts and position the whiskers and black eyes. Place under the grill for one minute. And your delicious meatloaf is ready!
They can also make smaller individual hedgehog meatloaves. They just need to shape them with their hands, with your assistance, and put them straight on the plate. They’re bound to love it. We wanted to introduce you to this traditional recipe made with a product that has been used for thousands of years… Olive Oils from Spain. Learn more about the history of our liquid gold here!:
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