The Original Loose Meat Sandwich Recipes

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MARTY'S LOOSEMEAT SANDWICH



Marty's Loosemeat Sandwich image

An easy loose-meat sandwich. The beer gives it nice flavor.

Provided by MARTY B

Categories     Main Dish Recipes     Sandwich Recipes     Beef

Time 30m

Yield 6

Number Of Ingredients 6

1 pound lean ground beef
1 (12 fluid ounce) can or bottle beer
1 teaspoon salt
1 teaspoon granulated sugar
½ teaspoon ground black pepper
2 teaspoons yellow mustard

Steps:

  • In a medium skillet over medium heat, cook the ground beef until evenly browned; drain.
  • Stir in beer, salt, sugar, pepper, and yellow mustard. Bring to a boil, and reduce heat to low; simmer partially covered. Remove from heat the moment all the liquid has evaporated.

Nutrition Facts : Calories 228.4 calories, Carbohydrate 2.9 g, Cholesterol 56.8 mg, Fat 15.6 g, Protein 13.7 g, SaturatedFat 6.3 g, Sodium 442.2 mg, Sugar 0.7 g

LOOSE MEAT SANDWICHES



Loose Meat Sandwiches image

Loose Meat Sandwiches are flavorful Midwestern loose meat burgers made with seasoned ground beef, Worcestershire sauce and onion, topped with dill pickles.

Provided by Sabrina Snyder

Categories     Dinner

Time 20m

Number Of Ingredients 10

1 tablespoon vegetable oil
1/2 yellow onion
1/2 teaspoon kosher salt
1/4 teaspoon coarse ground black pepper
1 pound ground beef (, (85/15))
1 clove garlic (, minced)
2 tablespoons Worcestershire sauce
3 tablespoons yellow mustard
hamburger dill pickles
6 plain hamburger buns

Steps:

  • Add the vegetable oil, ground beef and onion to large skillet on medium high heat.
  • Break the meat apart and continue cooking until the onions are translucent, about 6-8 minutes.
  • Add salt, pepper, garlic, Worcestershire and mustard and stir well to combine.
  • Serve on hamburger bun topped with pickles.

Nutrition Facts : Calories 304 kcal, Carbohydrate 24 g, Protein 19 g, Fat 14 g, SaturatedFat 5 g, Cholesterol 51 mg, Sodium 439 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving

LOOSE MEAT SANDWICHES ( MAID-RITE )



Loose Meat Sandwiches ( Maid-Rite ) image

I can't believe that out of almost 40,000 recipes, no-one has posted a recipe for this! These are Iowa's claim to fame, sort of like a cousin to the Sloppy Joe.

Provided by yooper

Categories     One Dish Meal

Time 35m

Yield 4 sandwiches

Number Of Ingredients 10

1 garlic clove, minced
2 tablespoons vegetable oil
1 medium onion, chopped
1 lb ground chuck
1/2 cup tomato juice
2 tablespoons brown sugar
1 teaspoon Worcestershire sauce
2 teaspoons seasoning salt
1/2 teaspoon Kitchen Bouquet
1/8 teaspoon cayenne pepper

Steps:

  • In a large skillet over medium heat, sauté garlic in oil until it begins to brown.
  • Add onion and sauté until soft.
  • Add meat, stirring constantly with a fork to crumble as finely as possible.
  • When meat is brown, add all remaining ingredients and simmer, uncovered, stirring occasionally until the liquid cooks out (about 15-20 minutes).
  • Spoon onto hamburger buns.

Nutrition Facts : Calories 285.4, Fat 16.5, SaturatedFat 4.5, Cholesterol 73.7, Sodium 186.6, Carbohydrate 11.3, Fiber 0.5, Sugar 9.1, Protein 22.4

LOOSEMEAT SANDWICHES



Loosemeat Sandwiches image

Provided by Rachael Ray : Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 8

1 tablespoon vegetable oil, 1 turn of the pan
1 1/4 pounds ground sirloin
1 cup chicken stock, eyeball it, 1/2 a 14-ounce can or box
1 teaspoon sweet paprika
1 teaspoon Worcestershire sauce
Salt and pepper
4 burger buns, spilt, or kaiser rolls, split
1/2 yellow skinned onion, finely chopped

Steps:

  • Heat a medium skillet over medium high heat. Add oil and meat to the pan and brown the meat, breaking it up with the back of a wooden spoon as it cooks. Add chicken stock to the meat. Season the meat with paprika, Worcestershire, salt and pepper. When the liquid comes to a bubble, reduce heat to simmer. Cook meat 15 minutes, stirring occasionally.
  • Pile meat into buns or rolls and top with raw finely chopped onions.

THE BLUE MILL TAVERN LOOSEMEAT SANDWICH



The Blue Mill Tavern Loosemeat Sandwich image

I've chosen to submit this recipe because the recipes found on this website for loosemeats, and on other websites, are not the original recipe. The loosemeat was created in 1924 at Ye Old Tavern-now Gus' Family Restaurant on 14th and Jackson St. in Sioux City, Iowa. Nowadays you will find the original sandwich served at Bob's Drive Inn on Hwy 75, LeMars, Iowa just a mile or so out of Sioux City, at The Tastee Inn and Out, on Gordon Drive and at Miles Inn on Leech Ave. among others. If you see a recipe for loosemeats that contains tomato juice-run! A loosemeat is a sloppy joe without the slop-so stay away from anything tomato-ey please! These little sandwiches are great for football parties, slumber parties, with a cold beer on a sunny summer day, or just anytime you want a real taste of Americana cooking that takes just a few minutes with very little cleanup. These are typical Iowa tavern fare. I loved these sandwiches so much when I was a kid and one day I ran into my Grandma's tavern and asked for my usual "tavern". They always came served with a thin sheet of restaurant paper under them. I was so eager I ate my sandwich half way gone before I realized I was eating the paper too:-) After cooking these in the kitchen they were transferred to a portable steamer. This is the original recipe for the little dudes that were served in the Midwest. I cannot account for changes or differences in flavor for other regions of the country, east or west. I learned to make my Grandma's version when I came to spend summers with her in Sioux City between 1958-65. She's the reason I've become a diehard foodie, a "from scratch" cook. My Grandma was a fearless woman who wasn't afraid to tread in unfamiliar waters. In so many ways food brings people together. I had no idea these little sandwiches would be so loved and bring such happiness to people. I've been so touched by the messages I've received from folks who've tried this recipe and then shared their memories w/me! Thanks!! And thank you Recipezaar for creating a place for us to come together and share with each other!

Provided by plantfreek

Categories     Lunch/Snacks

Time 30m

Yield 4-5 serving(s)

Number Of Ingredients 9

1 lb ground beef round or 1 lb ground sirloin
1 tablespoon fat like lard (if meat is round or sirloin) or 1 tablespoon Crisco (if meat is round or sirloin)
2 teaspoons salt, just enough to lightly cover bottom of your skillet
1 onion, chopped fine
1 tablespoon prepared yellow mustard
1 tablespoon vinegar
1 tablespoon sugar
water, to cover
salt and pepper, to taste

Steps:

  • Get out a cast iron skillet-they are the best for loosemeats-or other kind if you have no iron skillet.
  • Melt fat over medium heat and lightly salt bottom of skillet.
  • Break ground beef up in skillet and start crumbling it with the back of a wooden spoon-this is very important-the meat must end up being cooked up into small crumbles.
  • Add chopped onion while browning meat.
  • Keep working with the back of spoon to break up meat.
  • When meat is browned, drain off any fat and return meat to skillet.
  • Add mustard, vinegar, sugar, and just enough water to barely cover meat in the pan.
  • Cook, at a simmer, till water is all cooked out-between 15-20 minutes.
  • Adjust salt and pepper to taste.
  • Heat your hamburger buns-they're traditionally steamed for loosemeats-I like mine toasted lightly-do it the way you like it.
  • When buns are warm, put yellow mustard on them and add some dill pickle slices-I put on lots!
  • *If you start changing this recipe and using things like olive oil for the fat and Dijon or honey mustard for the yellow mustard, you will not get the traditional yummy taste of a loosemeat sandwich.
  • Likewise, don't add any liquid smoke or Worcestershire sauce.
  • Make them just like this the first time so you can sample the simplicity of this famous Midwestern treat.
  • If you want to start making changes after that by all means do so but I'd like you to taste the original recipe at least once.
  • Serve with homemade potato salad and chips or with my Easy Cheesy Potato recipe.

LOOSE MEAT ON A BUN, RESTAURANT STYLE



Loose Meat on a Bun, Restaurant Style image

This is how they make loose meat sandwiches in the restaurants. They are always moist and savory.

Provided by ROBINROCKINGBIRD

Categories     Main Dish Recipes     Sandwich Recipes     Beef

Time 1h15m

Yield 12

Number Of Ingredients 8

3 pounds ground beef
¼ cup minced onion
3 tablespoons Worcestershire sauce
4 cups beef broth
1 teaspoon salt
1 teaspoon ground black pepper
2 teaspoons butter
12 hamburger buns, split

Steps:

  • Crumble the ground beef and onion into a large skillet over medium-high heat. Cook, stirring to break up lumps, until no longer pink. Drain off the grease and return to the stove. Add the Worcestershire sauce, beef broth, salt, pepper, and butter. Bring to a boil, then set the heat to low and simmer uncovered until the liquid is almost completely gone, about 40 minutes. Remove from the heat, cover, and let rest for 15 minutes before serving on buns.

Nutrition Facts : Calories 340.9 calories, Carbohydrate 22.9 g, Cholesterol 70.7 mg, Fat 16.4 g, Fiber 1.3 g, Protein 23.6 g, SaturatedFat 6.3 g, Sodium 809.6 mg, Sugar 0.6 g

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