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Slavinken

Dutch oval meat rolls of seasoned ground beef and pork, wrapped in bacon and baked until the bacon is crisp. They are a traditional family supper, usually served with mashed potatoes and gravy.

60 minEasyServes 4520 cal/serving

DutchDinnerOvenStandard

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Ingredients

  • 1/2 lb ground beef
  • 1/2 lb ground pork
  • 1/2 medium yellow onion, finely grated
  • 1/2 cup plain dry breadcrumbs
  • 1/4 cup whole milk
  • 2 large eggs, beaten
  • 2 tsp Dijon mustard
  • 1/4 tsp ground nutmeg
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 8 thin bacon slices

Instructions

  1. 1

    Preheat the oven to 375F and line a baking sheet with parchment.

  2. 2

    Soak 1/2 cup plain dry breadcrumbs in 1/4 cup whole milk for 5 minutes, then mix in 2 beaten large eggs and 2 tsp Dijon mustard.

  3. 3

    Add 1/2 lb ground beef, 1/2 lb ground pork, 1/2 medium finely grated yellow onion, 1/4 tsp ground nutmeg, 1/2 tsp salt, and 1/4 tsp ground black pepper. Mix gently and divide into 8 oval rolls.

  4. 4

    Wrap each roll in a slice of 8 thin bacon slices and secure with a toothpick. Place seam side down on the sheet.

  5. 5

    Bake 35 to 40 minutes, until the bacon is crisp and the center of the thickest roll reaches 160F on an instant-read thermometer.

  6. 6

    Rest 5 minutes, remove the toothpicks, and serve with mashed potatoes.

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Questions

What is Slavinken?

Dutch oval meat rolls of seasoned ground beef and pork, wrapped in bacon and baked until the bacon is crisp. They are a traditional family supper, usually served with mashed potatoes and gravy. This reference files it under Dutch dinner: made in the oven, rated easy and about 60 minutes start to finish.

What oven temperature does Slavinken need?

For Slavinken, the oven is set to 375 F (about 190 C) in step 1. The longest stretch at that heat is 40 minutes, in step 5. The target internal temperature is 160 F (about 70 C), given in step 5. A probe thermometer removes the guesswork.

Why rest the meat in Slavinken?

Step 6 reads: "Rest 5 minutes, remove the toothpicks, and serve with mashed potatoes." Heat drives the juices toward the center. The rest in step 6 lets them spread back out, so they stay in the meat instead of running onto the board when you cut.

Do I need any special equipment for Slavinken?

Beyond a knife and a board, the method uses a probe thermometer (step 5), a sheet pan (step 1) and parchment paper (step 1).

What can I use instead of Dijon mustard in Slavinken?

The entry for Slavinken calls for 2 tsp Dijon mustard. In its place: Whole-grain or yellow mustard with a few drops of white wine vinegar. Yellow is milder, so use a little more.

Can I use ground turkey instead of ground beef in Slavinken?

Yes. Choose turkey that is not extra-lean and add a tablespoon of oil to the pan, because turkey has less fat and browns more slowly. Season it a little harder than you would beef. As written, the entry for Slavinken uses 1/2 lb ground beef.

Can I make Slavinken dairy-free?

Yes. The dairy in Slavinken is 1/4 cup whole milk. Swap the milk for unsweetened oat or soy milk. The richness shifts slightly, but the method does not change.

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