How To Make Loose Meat Sandwiches?

How do you make a loose meat sandwich?

• Instructions In a large skillet, combine beef, water, mustard, sugar, 1 teaspoon salt, and 1 teaspoon pepper. Simmer over medium heat until the beef is cooked through, about 5 minutes, breaking up clumps of meat with a spoon. Serve meat on buns with toppings on the side such as ketchup, mustard, mayonnaise, and pickles.

What’s the difference between a loose meat sandwich and a Sloppy Joe?

The major difference between a Loose Meat Sandwich and a Sloppy Joe is the absence of a tomato-based sauce. Well, really a sauce of any kind. Rather than swimming in a seasoned sauce, a loose meat sandwich is simply dry crumbles of flavored ground beef served like a loose hamburger.

Who invented the loose meat sandwich?

But according to Jane and Michael Stern’s Roadfood Sandwiches, loose meats were actually invented two years earlier in 1924. According to the Sterns, David Heglin of Ye Olde Tavern in Sioux City, Iowa invented the loose meat sandwich.

What is the difference between a Maid-Rite and a Sloppy Joe?

One thing to note, a Maid-Rite is not a Sloppy Joe and can’t really compare. The only thing similar is they are both made from loose ground beef and they are both served on a hamburger bun. A Sloppy Joe is a saucy, tomato based creation while the Maid-Rite doesn’t really have a sauce. Enjoy this quick and easy recipe!

What are Sloppy Joes called in England?

The Manwich Manwich, slush burger, yum yums, dynamite, spoonburgers, tavern sandwich; a Sloppy Joe can be called by many other names. The most well-known however is Manwich.

What are sloppy joes made of?

A sloppy joe is a sandwich consisting of ground beef, onions, tomato sauce or ketchup, Worcestershire sauce, and other seasonings, served on a hamburger bun.

What are loose meat sandwiches called?

A tavern sandwich (also called a loose meat sandwich or loosemeat) is a sandwich consisting of ground beef on a bun, mixed with sauteed onions, and sometimes topped with pickles, ketchup, mustard, and cheese.

What was Roseanne loose meat sandwich?

—tonight, on ABC), when Roseanne, Jackie and crew opened up a small restaurant in their Illinois town, calling it the Lanford Lunch Box. Their specialty? These simple sandwiches—crumbled, cooked ground beef, onion, and little else besides salt and pepper, scooped up and piled high on a hamburger bun.

What do they call sloppy joes in Iowa?

A tried-and-true Iowa classic for nearly 100 years, the Maid-Rite is a sandwich unlike any other.

Why do people call sloppy joes taverns?

Devotees of the loosemeat describe taverns as being “a sloppy joe without any of the slop.” The sloppy joe made its way out of barrooms and into the American dining rooms when housewives discovered the recipe at the height of WWII.

Where do loose meat sandwiches come from?

The loose meat sandwich is sometimes known as a steamer or tavern sandwich. Some say it originated at Ye Olde Tavern in Sioux City in the 1920s, and others claim it was at Maid-Rite in Muscatine in the same decade.

Where did Maid-Rite start?

The original Maid-Rite sandwich was invented during 1926 in Muscatine, Iowa. Butcher Fred Angell steamed hamburger instead of frying it and slurried in some spices. He offered one of his sandwiches to a delivery man who was so enthused that he said, “Fred, you know this sandwich is made right.”

What cut of meat is ground beef made from?

Ground beef generally consists of the leftover trimmings from steaks, roasts and other beef cuts. At the store, labels will further specify what you’re getting. “Ground chuck” is made only with chuck trimmings, “ground round” with trimmings from the round and “ground sirloin” with sirloin bits and pieces.

Do you drain meat for sloppy joes?

“Don’t skimp on the beef.” Move the beef to a colander to drain, reserving a little bit of the beef fat. In the same pan, start building your sloppy joe base: Diced onions and red and green pepper, with a little bit of garlic — chopped finely, almost like a paste — thrown in for good measure.

Can I steam ground beef?

You can also “steam” your ground beef in the Instant Pot, winding up with tender cooked beef. For that, pour water over the bottom of the pot, and then position it in your trivet.

Loose Meat Sandwich

In this quick and easy meal, flavorful seasoned beef is piled high on a bun, making it a favorite among the entire family. This classic Loose Meat Sandwich is enjoyed by people all over the world, not just in Iowa. This straightforward recipe is similar in style to a Sloppy Joe, but with a little less sauce on the side. These sandwiches are great for a no-fuss meal or for feeding a large group of people.

What is a Loose Meat Sandwich

These are usually referred to as Loose Meat Sandwiches, and they are offered in renowned cafes such as Canteen Lunch in the Alley in New York City. Although it is commonly known as a Maid-Rite sandwich, named after the famed Maid-Rite restaurant chain, locals refer to it as a Tavern Sandwich, which is where they are typically served. A Loose Meat Sandwich, which is mostly composed of finely crumbled seasoned ground beef and chopped onions, is eaten in the manner of a sloppy hamburger. To be served on inexpensive hamburger buns with dill pickles and yellow mustard, this sandwich is traditionally prepared as follows: It has been brought to my attention by reliable sources that locals frequently use ketchup and even cheese in their dishes.

It is stated that it can only be served legitimately with mustard, however I am not aware of anyone in Wisconsin who truly follows this rule.

Those who like beer brat sauce will appreciate this.

Loose Meat Sandwich vs Sloppy Joe

Was the Loose Meat Sandwich simply a slang term for handmade Sloppy Joes before they became popular? No. The most significant distinction between a Loose Meat Sandwich and a Sloppy Joe is the lack of a tomato-based sauce on the sandwich. To be honest, any type of sauce will suffice here. Loose meat sandwiches are merely dry pieces of spiced ground beef presented as a loose hamburger, rather than being submerged in a seasoned sauce like a traditional sandwich. Alternatively, if you have a strong need for a wet sloppy Joe that tastes like a hamburger then look no further!

Roseanne’sLoose Meat Sandwich

Loose Meat Sandwiches, which have been popular in Iowa since the 1920s, owe most of their national renown to the television sitcom Roseanne, which featured them. Loose Meat Sandwiches were served at Roseanne and Jackie’s restaurant, The Landford Lunchbox, in the television show. It should be noted that the restaurant was not entirely fictional; Roseanne and her former husband Tom Arnold founded their own real-life restaurant called ‘Roseanne and Tom’s Big Food Diner,’ which served nothing but Loose Meat Sandwiches.

Ingredients Needed

• Ground Meat -Fattier beef, such as ground chuck, will impart more taste to the dish, but lean ground beef can be substituted if you want to cut back on calories. You may substitute olive oil or even bacon grease in place of butter. Onion – I like yellow onions over other varieties. Beef broth, Worcestershire sauce, Apple Cider Vinegar, and brown sugar are all ingredients.

How to Make It

Making your own Loose Meat Sandwiches is a simple and time-efficient process that takes very little effort. Ground beef is browned in a big skillet or saute pan, frequently with a little extra fat to aid in the browning process, then the fat is drained and the onions and seasonings are added, and the process is repeated. If you want the added richness of the fat, you are welcome to leave it in the skillet; nevertheless, draining it is both healthier and more tasty than cooking with it. I add Worcestershire sauce and beef broth to the beef to bring out its rich taste, as well as a touch of sweetness and tang from brown sugar and apple cider vinegar, to round out the dish.

The taste will be absorbed by the steak as it cooks.

Fill hamburger buns with your chosen toppings and pile the meat on top. Pickles and mustard are typical condiments, but if you want to be a little more adventurous, try adding some Cheddar cheese or spicy sauce to the mix.

What to serve with these sandwiches?

A basic meal like this is best combined with standard sides that you might get at a burger shop, such as french fries. I would suggest any of the following options:

• French fries, onion rings, steak fries, potato chips, and sweet potato fries are some of the options.

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• 2 pounds ground beef
• 2 tablespoons butter (oil or bacon grease can be substituted)
• 12 onion(diced)
• 2 cups beef broth
• 2 tablespoons Worcestershire sauce
• 2 tablespoons Apple Cider Vinegar
• 1 teaspoon brown sugar
• 1 teaspoon ground black pepper
• 2 teaspoons Worcestershire sauce
• 2 teaspoons ground black pepper

Serving

• Using a saute pan, melt the butter over medium heat and add the ground beef
• Cook the beef until it is browned and no longer pink, breaking it up into little pieces as it cooks, until it is done. Drain the oil from the pan and then add the onions, beef broth, Worcestershire sauce, vinegar, brown sugar, salt, and pepper to the pan. Stir well to combine. Bring the pot to a simmer and cook until all of the liquid has been absorbed. Serve on hamburger buns with dill pickles and mustard, using a slotted spoon to prevent spilling.

If you are feeding a large group, this dish may be prepared ahead of time and kept warm in a slow cooker. 450 calories|24 grams of carbohydrates|24 grams of protein|27 grams of fat|10 grams of saturated fat|Cholesterol: 88 milligrams|Sodium: 872 milligrams|Potassium: 437 milligrams|1 gram of fiber|4 grams of sugar|85 international units of vitamin A|1.7 milligrams of vitamin C|105 milligrams of calcium|4 milligrams of iron This recipe was first published on FoxValleyFoodie.com on May 30, 2018.

Loose Meat Sandwiches {Maid-Rite Recipe}

LOOSE MEAT SANDWICHES are a family favorite in our home! This is such a simple and entertaining take on burgers, inspired by the Maid Rite recipe. The beef is cooked in a flavorful sauce, which imparts a great deal of flavor to the meat. Please accept my apologies. Sandwiches with a lot of loose meat? That is a moniker that I despise. Maid Rite Burgers is the name we give these sandwiches since they are inspired by a local hamburger business that serves loose meat burgers. Is there a Maid Rite store in your area?

It’s really good!

Much more entertaining than a typical cheeseburger, plus there’s no need to bother about heating up the grill first.

(While we’re on the subject, our homemade sloppy joe sauce is very delicious.) I grew up eating these Maid Rite sandwiches, and now I’m feeding them to my children as well!

Ingredient list:

Ground Beef — We prefer to use lean ground beef, but you may use whatever you have on hand. Buns for hamburgers — they are also delicious on Hawaiian rolls! Worcestershire Sauce – This sauce infuses the meat with a delicious taste that is hard to resist. Onion Powder is a powder made from onions. Ingredients: Garlic powderBeef brothToppings: Dill pickles and mustard are our go-to burger toppings, but any burger topper would work here. You make your own decisions!

How to make Maid Rite Burgers (aka loose meat sandwiches):

Continue to heat until the meat is browned, adding in the Worcestershire sauce, garlic powder, and onion powder as needed to taste. Note: It is well worth the extra work to butter and cook the hamburger buns on a griddle or pan before serving them.

Leftover Hack!

Make a burger burrito out of the leftovers you have!

Stack french fries on top of a huge flour tortilla filled with meat and ketchup and mustard, then roll it all up like a burrito to serve. Our children are completely smitten with ‘burger-ittos!’

What Readers are Saying!

The other week, I was scrolling through my Pinterest saves for something simple to make for supper when I came across this. I stumbled upon this recipe and have tried numerous variations on it, but have yet to find one that I particularly enjoy. Until I came up with them! OMG! Pure and simple awesomeness! They were so delicious that my husband requested them for supper this evening, and I was instructed to prepare extra for one of his friends since he has been raving about them all week, and as a result, we will have company for dinner.” Paula K.

Recommended burger toppings:

• Cheese — You may use whatever type of cheese you like, but we prefer American on a burger. Pickles
• Ketchup and Mayo
• Ketchup and Mustard
• The addition of salty, crispy potato chips to burgers isn’t a standard burger topper, but it’s how my children choose to consume their Maid Rite burgers, and I have to agree that it’s delectable
• Sauce for steak

More burger recipes for you to try:

• Turkey burgers
• Buffalo chicken burgers
• Double double animal style burger
• Cheeseburger soup
• Turkey burgers

Prep5minutes Cook30minutes Total35minutes

• 3 1/2 cups beef broth, 1 pound lean ground beef, 1 table spoon Worcestershire sauce, 2 teaspoons onion powder, 1 teaspoon garlic powder, 1/2 teaspoons salt, 1/2 teaspoon powdered pepper, 4 hamburger buns, pickles for serving and mustard for serving

• In a large pan, combine the ground beef and spices and cook over medium heat, disintegrating the meat as it cooks, until the meat is cooked through. Don’t drain the fat. Bring the beef broth to a boil in a saucepan over high heat. Reduce the heat to a simmer and cook for 30 minutes, or until the liquid has evaporated, stirring occasionally. Beef should be placed on buns and topped with pickles and mustard.

291 kcal per sandwich|1 sandwich per serving (15 percent ) |24g of carbohydrates (8 percent ) |Protein content: 30 g (60 percent ) |Fat:8 g |Diet: (12 percent ) |3 g of saturated fat (19 percent ) 1 gram trans fat|70 milligrams cholesterol (23 percent ) | Sodium: 958 milligrams (42 percent ) 552mg (16 percent) potassium | 1 g dietary fiber (4 percent ) |Sugar (g): 3 g (3 percent ) |Vitamin A:5IU|Vitamin C:1mg|Vitamin E:5IU (1 percent ) |Calcium: 100 milligrams (10 percent ) |Iron:5 milligrams (28 percent ) The Main Course is the first course in the sequence.

The most recent revision was made in February 2021.

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Reader Interactions

It’s close enough to Ottumwa, Iowa that I won’t have to go 4 hours to obtain one in person. I did add a little pinch of season salt at the end because it felt a little bland at the time, but other than that, it was just wonderful. The secret to tender, flavorful loose meat. small, teeny-tiny pieces of flesh Continue to break it up and swirl it around. Make use of the inexpensive smaller hamburger buns from the grocery, as well as mustard and onions (which are my particular favorites). Now, if only I could reproduce those pies from the teeny-tiny, always overflowing stand in Iowa, it would be perfect.

I followed the recipe to the letter, except I increased the serving size to 8 and used 2 pounds of ground beef.

• It’s really good.
• The next day, the leftovers were a little too salty for my taste.
• It took around one hour to bring the soup to a boil.
• Continue readingAdvertisement 4.5 out of 5 stars I increased the amount of onion I used and added white pepper as well as a small amount of mustard.
• This dish brings back fond memories of growing up in a small town.

This recipe is fantastic; after years of preparing traditional sloppy joes, we’ve turned to this recipe after testing it last month.

• A package of Lipton Onion Soup Mix is all I add for flavor, and I let them boil for a couple of hours before serving them.
• OH MY GOODNESS!
• There were only enough leftovers for myself, which was unfortunate for the rest of the family.
• Thank you very much for sharing the recipe with us.
• It was delicious.
• I followed the recipe exactly, and the results weren’t horrible.
• In addition to a piece of American cheese and a dab of mustard, as suggested by another individual, I stuffed the bread with a piece of ham.

Wow, now I see why they call this “loose” pork; after the first bite, you lose all of the meat into the dish and are left with only a bun.

1. After watching several reruns of “Rosanne” and the “Landford Lunchbox,” which both featured this iconic sandwich, I came across it on the AR exchange and had to try it.
2. I created my own broth out of beef base in order to reduce salt intake, and I used lean ground beef.
3. Hamburger dills pickles and mustard were served together, as was instructed.
4. I did use the little buns as instructed, but regular-sized buns would have been preferable in order to keep the meat from falling apart as easily.

This was a huge hit with my family.

I increased the amount of onions I used, but it could have needed even more.

The pickles were plenty, and I buttered and toasted our buns to make them even more delicious.

We did add a few additional ingredients to the dish, but this is an excellent starting point.

Roseanne’s Loose Meat Sandwich

Ottumwa, Iowa is close enough that I won’t have to travel four hours to obtain one in person. After tasting it, I decided to add a little pinch of season salt in the end because it felt a little bland otherwise. Getting excellent loose meat is the key to a successful barbecue. Miniature pieces of beef in tiny little clumps Continue to break it up and mix it around until it is completely broken down. Make use of the store’s low-cost smaller hamburger buns, as well as mustard and onions (my personal favorites).

• She can bake a mean pie, too, I’m told.
• It was delicious.
• A little too much salt was left over from the previous night’s dinner.
• [Read more.] about Outstanding!
• It had been years since I had tastee burgers, so when I cooked them and served them with onion rings and the required french onion dip, I was in culinary bliss!
• I increased the amount of onion I used and added white pepper as well as a little amount of mustard to the dish.
• When I make this dish, it takes me back to my youth.

This recipe is fantastic; after years of preparing traditional sloppy joes, we’ve switched to this one after testing it last month.

1. A package of Lipton Onion Soup Mix is all I add for flavor, and I normally let them boil for a couple of hours before serving.
2. AHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHH After one, I was completely satisfied, but I needed another.
3. Even my finicky small kid ate two servings (without a bun) and declared them to be delectably delicious.
4. As instructed, I added the onions after the beef was drained, but before the meat was done cooking.

Advertisement I’d never eaten something like this before and was looking for a fresh hamburger dish.

My results were not horrible considering I followed the recipe exactly.

In addition to a piece of American cheese and a dab of mustard, as suggested by another individual, I stuffed the bread with a few slices of ham.

Wow, now I see why this is referred to as “loose” meat; after the first bite, you lose all of the meat into the dish and are left with a bun.

• After watching several reruns of “Rosanne” and the “Landford Lunchbox,” which both featured this renowned sandwich, I came across it on the AR exchange and decided to try it out.
• Because I wanted to use less salt, I prepared my own broth based of beef base and lean beef.
• Hamburger dills pickles and mustard were provided alongside, as was recommended.
• Using little buns as indicated was also a good idea, although regular-sized buns would have been preferable to keep the meat from falling apart more.

This was a big hit with my family.

There were two onion slices each person and there was still room for one or two additional slices.

With plenty of pickles and a generous amount of butter, they were very delicious.

We did tweak the seasonings a little bit, but this is a fantastic starting point.

1. Heat the olive oil in a large pan over medium heat until shimmering. Once the oil is shimmering, add the onion and cook, stirring regularly, for 6 minutes, or until transparent and tender. Using a wooden spoon, break up the ground beef into tiny crumbs, then add to the skillet. Season with salt and pepper if desired. Garlic, Worcestershire sauce, and mustard should be added after half of the meat has been browned. Continue to cook the meat until it is no longer pink in the middle
2. Stir occasionally. Place the meat on one half of a hamburger bun, top with pickles, and close the sandwich with the other half of the hamburger bread. Continue making sandwiches until you have four.

Candace Braun Davison is a model and actress. Editor-in-Chief In her spare time, Candace Braun Davison writes, edits, and produces lifestyle content ranging from celebrity stories to DIY projects that can be done in your underwear, all while tirelessly pursuing the greatest of causes: the search for the world’s best chocolate chip cookie. This material was generated and maintained by a third party and imported onto this website in order to assist users in providing their email addresses for further consideration.

Loose Meat Sandwich Recipe

These Loose Meat Sandwiches are bursting with flavor and incredibly delectable to eat. This dish must be served atop dinner rolls, which are really essential!

Recipe Ingredients

• Cider Vinegar
• Seasoned Salt
• Black Pepper
• Garlic Powder
• Brown Sugar
• Onions
• Worcestershire Sauce
• Soy Sauce
• LEAN Ground Beef. Instead of the chicken and beef bouillon cubes, you may use a cup of chicken and beef broth (despite though just one of each is shown in the photo).

Cider Vinegar; Seasoned Salt; Black Pepper; Garlic Powder; Brown Sugar; Onions; Worcestershire Sauce; Soy Sauce; LEAN Ground Beef. Instead of the chicken and beef bouillon cubes, you may use a cup of chicken and beef broth (despite though just one of each is shown in the photo).

How To Make Loose Meat Sandwiches

It’s critical to start with lean beef so that you don’t end up with a lot of meat oil when you cook the dish. Because all beef costs are insanely high right now, there isn’t much of a difference between buying ground chuck and lean ground beef these days. Simply said, don’t use standard ground beef since there will be way too much fat and you will be sorry when it comes time to serve out these delicious morsels of meat. Prepare your onions by chopping them finely. I realize that my onions are not finely diced, but this is about as far as I can get before my brain is ready to move on to the next stage of the process.

• In a large pan, combine the onions and meat.
• Begin by combining the ground beef and the water in a mixing bowl.
• That is exactly what we desire.
• You’ll finish up with extremely fine granules of tender meat, and the water will have cooked out of the steak.
• Due to the fact that all of the water is cooking the food at the same time as the heat, it will be done quite quickly in this situation.
• Return this to the burner and give it a very, really thorough swirl.
• This section might take anywhere between 10 and twenty minutes.
• Alternatively, you might delegate this task to your children while you sit back and relax.

This is our finished loose meat, which has been prepared for use in sandwiches. Spoon the meat into a pile on top of the center of a cut Hawaiian Sweet Roll and press it down with the back of a spoon to remove excess liquid. Taste and season with salt and pepper to your liking.

What Are Some Good Toppings?

• When topped with mustard (and pickles), these loose-meat burgers are truly delectable. An acquaintance of mine had one and insisted on hot sauce, and another acquaintance of mine had one and stated the same thing about hot sauce
• Ketchup is the condiment of choice for my son. My husband believes that simplicity is ideal, and he eats them exactly as they are, with nothing extra and simply on the roll
• I disagree.

A Word About Bouillion Cubes

I’ve stopped using bouillon cubes in order to keep the sodium levels low, and now use beef and chicken broth instead of bouillon. These, in my opinion, enhance the taste of the meat. However, you should utilize whatever you are most comfortable with.

Recipe FAQs

What is the best way to keep leftovers? If you don’t use all of your meat right once, you may keep it in the fridge for up to three days at most. When you’re ready to eat it, simply reheat it in the microwave or put it in a skillet with a little water. This will help to warm it up and keep the meat from being burned. Is it possible to freeze cooked ground beef? You may certainly freeze any leftover ground beef that you don’t plan to use straight away. In the freezer, it will keep for up to three months if properly stored.

• Is this a recipe that can be doubled?
• This ground beef dish is perfect for serving at birthday celebrations, family gatherings, and other special occasions.
• If you’re looking for a leaner loose meat sandwich recipe, ground turkey or even chicken can do the trick.
• The difference between a loose meat sandwich and a Sloppy Joe is that the former has more meat on it.
• Loose meat sandwiches are only the meat alone, without any accompanying sauce.
• When I revealed an unique email address with my readers, Martha Staton emailed me and asked if I had the recipe for Maid-Rite or Alley Canteen burgers, which she grew up eating in Iowa.
• Not to mention the fact that I had never set foot in Iowa and had no idea what she was talking about.
• I discovered the main essence of the recipe and then selected which cooking method would be the most effective for reproducing it.
• some loose meat sandwiches.

Loose Meat Sandwiches

• There is no distinct flavor associated with any of the components used in loose meat sandwiches
• Instead, they mingle and merge to produce a completely unique flavor all their own. Preparation time: 10 minutes Preparation time: 15 minutes Time allotted: 25 minutes Course:Snack Cuisine:American Keyword:sandwich Calories per serving: 1196kcal
• Servings: 4

• 3 pounds of lean ground beef
• 2 tablespoons cider vinegar
• 2 tablespoons brown sugar
• 2 tablespoons Worcestershire sauce
• 2 tablespoons soy sauce
• 1 whole onion finely chopped
• 1 1/2 teaspoons seasoned salt
• 1/2 teaspoon pepper
• 2 teaspoons garlic powder
• 3 to 4 cups water (omit this step if using broth)
• 3 to 4 cups water (omit this 2 beef bouillon cubes (or 2 cups of broth)
• 2 chicken bouillon cubes (or 2 cups of broth)

• In a large pan, combine the meat and onion with the water. While heating the meat to a low boil over medium high heat, finely chop the vegetables and add them to the pot. Cook, turning and chopping often, until the chicken is no longer pink. Continue to gently boil, stirring often, until the water has been boiled down and the mixture has thickened
• Then remove from heat and set aside. Place tiny piles of meat on top of sliced hawaiian sweet rolls after straining off the excess liquid. Add your favorite condiments to finish it off. The use of mustard is strongly recommended: This recipe makes enough for 24 mini sandwiches, which is the equivalent of one pack of Hawaiian rolls. Leftovers keep nicely in the freezer.

Now, we’re using a lot of beef in this recipe for four meals, but keep in mind that one dish is two sandwiches like the ones seen. The amount of beef used and the size of the servings have generated quite a stir in the comments, so I wanted to clarify things here. Calories:1196kcal

You may also enjoy these sandwich recipes:

• Other than your typical Joe: Sloppy Joe’s, pimento cheese sandwiches, steak sandwiches (the world’s easiest supper), club sandwiches, Italian beef sandwiches, and a variety of other dishes.

Juicy Burgers, A Midwestern Loose Meat Sandwich Recipe

Simmered in a flavorful sauce prepared with spices, beef consomme, and Worcestershire sauce, these iconic Midwestern Loose Meat Sandwiches have become a Midwestern institution. They are inexpensive, quick, and simple. A delectable sandwich with the charm of small-town America on the side! Loose meat sandwiches are a cult favorite in the Midwest, where I currently reside. A scattering of small, locally owned burger establishments can be found all around Missouri, some of which have been in business for decades and have long-standing customers.

The dish for today is a copycat version of our favorite loose meat sandwich, the beef burger, from our favorite tiny burger place, the Burger BarDariMaid in Carrollton, Missouri, which we just visited.

Having worked on this copycat recipe for quite some time, and after much trial and error, I am delighted to share with you what my husband believes to be the most accurate juicy burger copycat recipe out there.

These loose-meat burgers are simmered in a sauce that helps them hold their shape more effectively. This easyskilletdinner is one that we really like, and I hope you will too. I like mine slathered in ketchup and stacked high with pickles and chopped onions, among other things.

You might also enjoy these quick and easy weeknight dinners:

• Simmered in a flavorful sauce composed with spices, beef consomme, and Worcestershire sauce, these original Midwestern Loose Meat Sandwiches have become a Midwestern staple. They are low-cost, rapid, and simple to implement. A delectable sandwich with the charm of small-town America on the inside! Loose meat sandwiches are a cult favorite in the Midwest, where I grew up. Throughout Missouri, you’ll discover small, locally owned burger businesses that have built up a following that dates back many generations. It’s safe to assume that if you’ve never had the pleasure of eating a loose meat sandwich that you ordered while standing outside at the pickup window on a warm Spring day, you’re missing out. In today’s dish, we’re going to make a beef burger, which is our favorite loose meat sandwich from our favorite tiny burger establishment, the Burger BarDariMaid in Carrollton, Missouri. They are dubbed “Juicy Burgers” by my husband’s family, and they are so popular that his grandmother uses her contacts to obtain the mix and cook them for the entire extended family several times a year, feeding over 30 people. This copycat recipe has been in the works for quite some time, and after a lot of trial and error, I am delighted to share it with you as what my husband believes to be the closest juicy burger replica. Because most loose meat sandwiches are, in fact, rather loose, I’ve discovered that the meat just crumbles out of the bun and creates an unsightly sloppy mess. Cooked with a sauce that helps them hold together better, these loose meat burgers are a tasty treat. This easyskilletdinner is one that we really like, and I hope you do, too. Ketchup, pickles, chopped onions, and ketchup are some of my favorite toppings on a hamburger.

Pizza with Chili Dogs

Ingredients

• Ground beef, 1 tablespoon chopped dried onion, 1 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, 1/2 teaspoon mustard powder, 1/2 teaspoon paprika, 3 tablespoons all-purpose flour, 1 teaspoon paprika 1 (10.5oz) can beef consomme
• 2 tsp Worcestershire sauce
• 1 (10.5oz) can beef consomme

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Maid-Rite Copycat (Loose Meat Sandwiches) + VIDEO

This is a classic. Maid-Rite is a loose meat sandwich created with perfectly seasoned, soft slow-cooked ground beef that is served on a warm, slightly sweetened bread with lettuce and tomato. It has taken us years of experimenting to perfect the recipe, and we now have the ultimate crock pot recipe that we will use again and again. If you’ve never had one before, hurry (do not stroll) to your kitchen and create one right away. Chad and I drove to Iowa for his high school reunion a few years ago, and it was a wonderful experience.

• I’ve been wanting to visit Iowa for years, and not just because of the crops (although I would fly out just for that).
• The experience of dining at a Maid-Rite restaurant ranked first on the list.
• It was a staple of my childhood.
• (and a mid-west staple for many years).
• First and foremost, it is unquestionably NOT a sloppy joe.
• Simply served on a warm, somewhat sweet bun, this dish is simple and delicious.
• To be completely honest, it wasn’t until I had my first sandwich that I truly understood what they were talking about.

Many have tried and failed.

A few months ago, he called my husband to tell him that he had finally perfected a recipe that was the greatest Maid-Rite he had ever tasted, and in some cases, even better than the original.

With a few minor modifications here and there, Chad was very satisfied!

A slow-cooked mixture of onion, beef and chicken broth, vinegar, brown sugar, and a few other fragrant ingredients is used to make the sandwich’s filling.

Make a Maid-Rite even better than the original by scooping your meat into a warm bun.

I’m a cheese fanatic, therefore I like my burgers with cheddar cheese, onions, pickles, and ketchup.

Make use of your ideas and design your own own favorite!

This is a fantastic combination.

In addition to more than 75 BRAND NEW recipes, The Simple Kitchen also includes a handful of family classics.

Every recipe comes with a mouth-watering photograph that will make your mouth wet.

In addition, we’ve included some cooking suggestions to make dinnertime a little less hectic. We are very thrilled to be able to share our recipes with you! So don’t put it off any longer. Now is the time to get yours! To place an order for The Simple Kitchen, please click here.

Helpful Tips to make Maid-Rite Copycat:

• Maid Rite is normally eaten with mustard, but I’m not one to go along with the herd when it comes to food. Try it with ketchup and pickles, or anything you choose as a topping.

What you will need to make Maid-Rite Copycat:

• Slow Cooker-the slow cooker is virtually always in use in my kitchen, especially throughout the fall and winter months! Just think about how convenient it is, and, let’s be honest, how it enhances the flavor of comfort food

See how easy this Maid-Rite Copycatis to make. Watch the video!

The standard Maid-Rite sandwich is a loose meat sandwich made with properly seasoned, soft slow-cooked ground beef and served on a warm, slightly sweetened bread with a hint of sweetness. It has taken us years of experimenting to perfect the recipe, and we now have the ultimate crock pot recipe that we will use again and again. If you’ve never had one before, hurry (do not stroll) to your kitchen and create one right away. Preparation time: 10 minutes Preparation time: 4 hours time taken: 4 hours and 10 minutes in total

Ingredients

• Warm water, 1 tablespoon dried minced onion, 1 teaspoon low sodium beef base (or bouillon cube), 1 teaspoon low sodium chicken base (or bouillon cube), 2 tablespoons packed light brown sugar, 2 tablespoons apple cider vinegar, 1 tablespoon low sodium soy sauce, 2 tablespoons Worcestershire sauce
• 1 tablespoon dried minced onion
• 1 teaspoon low sodium chicken base (or bouillon cube). 3-pounds of boneless, uncooked ground beef 8 hamburger buns (optional). Cheese, ketchup, pickles, onions, and mustard are all optional toppings.

Instructions

1. Set the slow cooker on its highest setting. Combine all of the ingredients (except beef). Using a whisk, mix all of the ingredients. Stir in the steak until everything is well-combined and the beef is well covered. Cook for 1 hour with the lid on. Stir the ground beef occasionally to ensure that it is evenly distributed. After 1 hour of cooking time, remove the lid. Continue to cook on high for another 2 12 to 3 hours (with the lid open) or until the majority of the liquid has been absorbed. Tossing occasionally will help to break up any large pieces of meat. Spoon a generous scoop of the beef mixture onto a heated bread and top it with your preferred toppings. Cheese, ketchup, and pickles are some of our favorite condiments
2. Serve and enjoy

Donna Elick came up with this recipe. The Slow-Roasted Italian Pork Chop Unless otherwise stated, all rights are retained by The Slow Roasted Italian in 2014. It should be noted that certain posts may include affiliate links. If you purchase a product after clicking on an affiliate link, your pricing will stay same, and The Slow Roasted Italian will get a small compensation as a result of your transaction. Thank you for your support, which allows us to continue developing new recipes.

Iowa Loose-Meat Sandwiches

Submitted to The Washington Post by Goran Kosanovic

Oct 4, 2016

This dish, which is neither a hamburger nor a sloppy Joe, is reported to have initially been offered at the state’s Maid-Rite restaurants. Serve with mustard and ketchup on the side to complete the meal.

Servings:6

6 servings were used in the testing.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 2 pounds of beef (20 percent fat)
• 1 medium onion, chopped into tiny dice
• 2 teaspoons salt and pepper
• 1 cup no-salt-added chicken broth, either handmade or purchased from a supermarket
• To make the dressing, combine the following ingredients in a small mixing bowl: 2 tablespoons apple cider vinegar
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon Worcestershire sauce
• 1 chopped chipotle pepper in adobo (optional)
• 1 tablespoon light brown sugar
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper. 6 hamburger buns, cut in half, for serving
• Dill pickle slices are used as garnish.

Directions

In a large skillet, heat the oil over medium-high heat until shimmering. Once the oil is shimmering, add the ground beef and onion and cook for several minutes, moving constantly, until the meat is browned and no longer has any clumps of meat remaining in the pan. The final product should resemble a large number of little crumbles. Stir in the broth, vinegar, soy sauce, Worcestershire sauce, chipotle pepper (if using), brown sugar, salt, and black pepper until everything is well-combined and no lumps remain.

Fill each bottom bread half with a generous quantity of meat, using a slotted spoon to distribute the meat evenly.

Recipe Source

Adapted from “Big American Cookbook,” by Mario Batali and Jim Webster, published by Random House (Grand Central LifeStyle, 2016). Jim Webster put the product through its paces. Questions on food can be sent to the Food Section through email. If you have any food-related inquiries, you may send them to [email protected]. calories per serving (without the bun): 450 percent of Daily Values* calories per serving 35 g of total fat 54 percent of the population 12 g of saturated fat cholesterol (60 percent): 105 milligrams 35 percent of the population 430 milligrams of sodium 18 percent of the population Carbohydrates in total: 5 g 2% of the population 0 g of dietary fiber 0 percent of the population 4 g of sugar The following is the protein content in grams (g): 27g*Percent Daily Value based on a 2,000 calorie diet Depending on your calorie requirements, your daily values may be greater or fewer than the recommended amounts.

Total fat content is less than 65g. Saturated fat: less than 20 g per serving Cholesterol levels are less than 300mg. Sodium intake is less than 2,400mg. Carbohydrates in total: 300 g 25 grams of dietary fiber

Onion Loose-Meat Sandwiches

Preparation/Total Time: 25 minutes

Makes

a total of 8 servings Given the fact that it is made with French onion soup, this loose-meat sandwich dish does not have the characteristic flavor of most traditional sloppy joes. Whenever we don’t have time to prepare, my sisters and I turn to this recipe from our mother for comfort food. Kathy Petorsky, of Belle Vernon, Pennsylvania, contributed to this article. Recipe photo courtesy of Taste of Home for Onion Loose-Meat Sandwiches

Ingredients

• Ground beef (about 1 1/2 pounds)
• 2 tablespoons all-purpose flour
• Season with salt and pepper to taste 1. 1 can (10-1/2 ounces), drained and undrained condensed French onion soup
• 6 to 8 hamburger buns, sliced in half
• Optional garnishes include sliced cheddar cheese and dill pickles.

Directions

1. Cook the beef in a large pan over medium heat until it is no longer pink, then drain. Mix in the flour, salt, and pepper until everything is well-combined. Add the soup one cup at a time. Bring to a boil and simmer, stirring constantly, for 2 minutes, or until the sauce has thickened. Spread the mixture over the buns and top with cheese and pickles, if preferred.

Loose-Meat Sandwich Tips

Depending on where you reside, the loose-meat sandwich is known by many other names, including Maid-Rite (named for the restaurant) and tavern sandwich (named after the bar).

What are some variations of this loose-meat sandwich recipe?

Add 1/2 cup chopped onion to the filling of this loose-meat sandwich recipe if you want even more onion taste in your sandwich. Get creative with your toppings by experimenting with different types of pickles, mustard, ketchup, and mayo.

Can you make loose-meat sandwiches ahead of time?

You may prepare the meat mixture ahead of time and assemble the sandwiches when you’re ready to tuck into something delicious. — Christina Herbst, Assistant Digital Editor at Taste of Home Magazine

Nutrition Facts

1 serving has 253 calories, 10 grams of fat (4 grams of saturated fat), 43 milligrams of cholesterol, 526 milligrams of sodium, 21 grams of carbohydrates (4 grams of sugars, 1 gram of fiber), and 19 grams of protein.

Loose Meat Tavern Sandwiches

Restaurant-Quality Loose-Meat Tavern Sandwiches are a filling meal that will satisfy even the most ardent football fans on game day! Allow me to transport you back in time. Would you want to come with me, won’t you? While in my twenties, I lived in Florida with my girlfriend. In particular, I was a recent college graduate (Hail Mercer!) who had recently started a new job at the Orlando Sentinel. I had just moved into a new apartment in a new town. Despite the fact that Orlando did not extend a red carpet welcome to me, my extremely handsome boyfriend and his amazing family did!

• A verybasic crock pot like this one” data-wplink-url-error=”false” data-wpel-link=”external”>basic crock pot like this one” data-wplink-url-error=”false”>basic crock pot like this one, or a skillet were the settings for my culinary experiments.
• You must try my Hot Baked Onion Dip, which is delicious!
• My age is the same as Copa’s sister, Daphne, and we are excellent friends because we are the same age (and were even born the same week!).
• Copa went through dozens and dozens of golf balls at that time!
• We were in our early twenties, just out of college, trying to figure out what we wanted to do with our lives, and we were living in Orlando.
• When we were together on the weekends, we spent a lot of time in the kitchen.
• Don’t get me wrong, Daphne; I adore them as well.

Don and I sat back and kept an eye on the Coors Light rations while they were being prepared.

Summer Shrimp Skewers were not on our to-do list at the time.

What is our preferred bread?

They believe that need is the mother of all inventions.

It’s not an issue.

The meat had been cooked, strewn, smothered, and coated with sauce.

Copa and I have been married for a long time.

And, of course, we’re all still in.ORLANDO.

The quality of life is excellent.

A few weeks ago, I found myself scrambling to put up a nutritious lunch for a football game, and I was limited by what I had on hand.

) French bread is a type of bread that comes from France.

Hamburger meat is a kind of ground beef. Garlic that has been freshly chopped. (Spoiler alert: here’s where I keep my garlic press.) Guess what sprang to mind as I was thinking about this? “Our own Krystal burgers” have been transformed into a more sophisticated variant.

All About Loose Meat Tavern Sandwiches

The Loose Meat Tavern Sandwiches are really delicious. The combination of herbs, white cooking wine, and cheeses results in a fantastic sandwich. Hot. Hearty. Perfect.

• Although not spicy at all, the flavor is rich and fulfilling, similar toRestaurant Style White Chicken Enchiladas
• One loaf of French bread would easily feed 4-6 people, depending on the size of the slices. Loose Meat Tavern Sandwiches are still the best value for money when it comes to eating out.

Take It To The Tailgate Tip:

Taverns can be set up a few hours before the start of a game. Prepare the dish according to the package directions, cover it in tin foil, and place it in the refrigerator until your guests come. After that, cook according to package directions in a preheated oven. Enjoy! It’s time to play. Hugs, Heather

Loose Meat Tavern Sandwiches

This very hot sandwich is brimming with seasoned, creamy hamburger meat and is served on crusty French bread with butter.

• French bread
• 1 pound ground meat
• 2 tablespoons butter
• 3.5 cups water White cooking wine
• 3 cloves minced garlic
• 1 teaspoon onion powder
• 1/2 teaspoon Worcestershire sauce
• 10.75 ounces water a dash of pepper
• A half cup of condensed cheddar cheese soup shredded cheddar cheese
• Shredded cheddar cheese

• Preheat the oven to 350 degrees fahrenheit Cook ground beef in a large pan with butter over medium heat until browned. Add white wine, garlic cloves, onion powder, and a pinch of pepper, and cook until the meat is no longer pink. Drain the water and return it to the pan. Combine the Worcestershire sauce, condensed cheddar cheese soup, and cheese in a mixing bowl. Heat over a low heat, stirring constantly, until the cheese has melted completely. Cover the pan and turn off the heat. French bread should be cut into fourths. Using a sharp knife, cut each fourth in half vertically
• Make a quarter-portion of the meat mixture and place it in each French bread sandwich. Nonstick cooking spray should be sprayed on the outside of each sandwich. Wrap each sandwich half with a sheet of aluminum foil so that it is completely enclosed. Place the sandwiches on a baking sheet and bake for 15 minutes. Heat for 10-15 minutes, or until the water is hot.

Loose Meat Sandwiches

Cooking Recipes for Lunch and Dinner Sandwiches with a lot of loose meat Lunch and dinner are included. If you grew up in the Midwest, there’s a good chance you’ve had, or at the very least heard of, the loose meat sandwich known as a Maid-Rite. For a quick weekday supper, make it by boiling ground chuck with a few fundamental items you probably already have in your pantry and serve it on soft buns. With this version of the iconic sandwich from the Iowa institution, simplicity and deliciousness are the order of the day.

Ingredients

COOK: 1 pound of ground chuck 12 cup finely chopped onion 1 tablespoon of extra-virgin olive oil 1 tablespoon finely minced fresh garlic ADD 1 cup low-sodium beef broth and 2 tablespoons Worcestershire sauce to the pot. Remove pan from heat and stir in 2 tablespoons each of ketchup and prepared yellow mustard. Season with salt and freshly ground black pepper to taste 4 hamburger buns, each half-size Slices of dill pickles

Test Kitchen Tip

A piece of American cheese can be added to beef burgers, which are traditionally served only with the meat and the buns.

Instructions

Cook the ground chuck and onion in oil in a sauté pan over medium-high heat for 10 minutes, or until the chuck is fully cooked and the onion has become soft. Remove all but 1 tablespoon of the drippings from the pan. Cook for 1 minute, stirring constantly, until the garlic is fragrant. Reduce the heat to a medium setting. Cook for 5 – 10 minutes, until the liquid has been reduced by half, adding more broth if necessary. Turn off the stovetop and stir in the ketchup and mustard. Season with salt and pepper to taste.

Facts about nutrition

Nutritional Facts

calories per sandwich: 307 percent of daily value* calories per sandwich 11g16 percent of total fat Saturated fat (three grams and fifteen percent) Sodium519mg20 percent Sodium60mg20 percent Cholesterol60mg20 percent *Daily monetary value Carbohydrates26g8 percent 1 gram of fiber 1 gram of protein 28 grams* 2,000 calorie diet is used to get the percent Daily Values.

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Loose Meat Sandwiches Recipe

Preparation time: 10 minutes scook:40 minutes scook total time: 50 minutes This recipe makes 5 servings (serving size: 1 sandwich) Information on NutritionAdvertisement

Ingredients

• 13-ounce can low-salt beef broth
• 14-ounce can finely chopped onion, divided
• 5 (1-pound) light wheat hamburger buns
• 15 tiny dill pickle slices
• 1 pound ground round

Directions

• Step 1: Brown the beef in a large nonstick pan over medium-high heat, stirring constantly, until it is crumbled. Remove the meat from the pan and set it aside. Advertisement
• Step 2: Place 3/4 cup finely chopped onion and broth in a saucepan and bring to a boil over medium heat. Reduce heat to low and cook for 25 minutes, or until liquid is completely absorbed. Remove from fire and add pepper to taste. Step 3: Spread mustard on the bottom and top halves of each bun in a uniform layer. Pickle slices should be placed on the bottom halves of the buns, and 1/2 cup onion should be distributed equally on top. Place 1/2 cup of the meat mixture on the bottom half of each bun and top with the remaining halves of the bread.

Source

Oxmoor House Healthy Eating Collection is a collection of healthy eating options.

Nutrition Facts

Per serving: 204 calories; fat 4.4 grams; saturated fat 1.2 grams; protein 24.7 grams; carbs 26.8 grams; cholesterol 48 milligrams; iron 3.2 milligrams; sodium 797 milligrams; calories from fat 16 percent; fiber 5 grams; calcium 55 milligrams

Crock-Pot Loose Meat Sandwiches Recipe!

Preparing a large batch of Crock-Pot Loose Meat Sandwiches to feed a large group of people is simple with this tasty mid-western recipe. Serve on buns with chips and pickles to complete the meal! To someone who has never had a loose meat sandwich before, they are a quintessential mid-western cuisine that can be a little difficult to describe to someone who hasn’t had one before. They are similar to sloppy joes, however they do not contain any tomato-based sauce. The ground beef and beef bullion provide a great meaty taste, while the vinegar and Worcestershire sauce add a tangy tang and a hint of sweetness from the brown sugar and cooked onion, respectively.

Then place the meat and the rest of the ingredients in your slow cooker and simmer on LOW for a few hours.

Furthermore, if you are feeding a large number of people, you may just turn the slow cooker to the WARM setting, dish out buns, rolls, cheese, and other toppings, and allow guests to assemble their own sandwiches.

A frozen bag of hamburger buns and some cheese have even been known to make their way into the hands of a sick buddy, saving them the trouble of cooking for the evening meal.

Print Recipe

Crock-Pot Loose Meat Sandwiches Recipe

Loose meat sandwiches are a typical mid-western meal that are excellent, and gently cooking the meat allows the flavors to really meld together for a truly fantastic supper or lunch alternative!

Print Recipe

Crock-Pot Loose Meat Sandwiches Recipe

A classic mid-western recipe, loose meat sandwiches are tasty and slow cooking the meat really allow the flavors to meld together for a super delicious dinner or lunch option!

Rating	Votes:129 Rating:3.16 You:Rate this recipe!
Servings	12Servings
Prep Time	20Minutes
Cook Time	2Hours

IngredientsServings:ServingsInstructions

1. Cook the ground beef and onions in a large pan over medium-high heat on the stovetop until the meat is no longer pink, breaking the flesh and cooking until the onions are translucent. Remove any extra fat from the meat and place it in a 5-quart or bigger slow cooker. Combine all of the other ingredients in the slow cooker until everything is well-combined. Allow 2 hours of cooking time on LOW heat. Set the slow cooker on the WARM setting to keep food warm while it is being served. Sandwiches should be served on buns with American or cheddar cheese and pickles on top

Notes on the RecipeThis dish lends itself to being prepared ahead of time and warmed later, so feel free to prepare a large quantity and keep it in the refrigerator or freezer for quick and simple lunches or dinners throughout the week. If you’re preparing for a large group, you may easily double the recipe to accommodate everyone. Weight Watchers points are calculated based on the full recipe as written, but do not include any buns, rolls, cheese, or other toppings you may choose to serve with it.

Information Regarding Dietary Supplements The following are the nutritional values: 63 kcal, total fat 3 g, saturated fat 1 g, polyunsaturated fat 0.003 g, monounsaturated fat 0.001 g, cholesterol 24 mg, sodium 132 mg, potassium 9 mg, carbohydrate 1 g, dietary fiber 0.1 g, sugars 1 g, protein 8 g, vitamin C 1 percent, calcium 0.1 percent, iron 5 percent.

Leaving a pleasant 4 or 5 star review for this dish would be greatly appreciated if you like it or found it beneficial. Thank you for your time. The stars above may be rated by simply clicking on them.

Recipe Collections:

Flavorful ground beef is used in a loose meat sandwich, which is cooked loose rather than packed like a hamburger. The key to our recipe’s sweetness and tanginess comes from a few hidden components. Go to the following page:

• In addition to the secret ingredients, there are more recipes, as well as reviews.

This dish was adapted from the Maid-Rite sandwich recipe, which we served for our Iowa state supper. Or, at the very least, according to what I’ve read online. I’ve never gone to Iowa, and I’ve never had a Maid-Rite sandwich, either. As a result, I am not claiming that this is a perfect duplicate. However, I do assert that it is a delectable sandwich. Depending on where you reside, the loose meat sandwich is referred to by a variety of other names. It is known as a Maid-Rite in Iowa. In some parts of the Midwest, it is referred as as a Nu-Way, a steamer, a Big T, a loose hamburger, a Tastee, or even a tavern sandwich, among other things.

Without the sauce, it’s almost like a sloppy joe sandwich.

Secret Ingredients

A loose meat sandwich is made by boiling ground beef in a variety of delicious liquids until it is tender. This enables the beef to absorb a lot of flavor from the seasoning. Apparently, Maid-Rite utilizes root beer in its sandwiches, according to rumours. They will only acknowledge to employing a syrup that has the appearance of root beer, but it is commonly believed to include a hidden component that is not disclosed. Our loose-meat sandwich was made possible by the addition of two “secret” ingredients: root beer and pickle juice!

But it was successful!

Everyone in my family, including my pickle-hating relatives, agreed that it was excellent.

Toppings

The ideal toppings for a loose meat sandwich are hotly contested amongst sandwich enthusiasts. Some people believe that a pair of pickles is the only proper garnish. Others choose to top their burgers with cheese, ketchup, mustard, and chopped raw onions. I say, customize it to your liking! In my opinion, there is only one thing that must be done, and that is to serve it on a toasted bun. Most importantly, it prevents the sandwich from becoming a soggy mess by adding fantastic taste and texture to the sandwich.

• For this dish, I like to use 85 percent lean and 15 percent fat.
• Is it possible to cook this in a slow cooker?
• This is a fantastic dish to make in a slow cooker!
• In addition, you may have a lot of liquid in the pan, so if your slow cooker has a saute function, sauté for a few minutes with the lid off before serving.

Sandwiches made with loose meat may be readily frozen. Fill a freezer bag with the mixture, pushing out any extra air, and seal. They will keep for around 3 months in the freezer! When you’re ready to use it, defrost it overnight in the refrigerator and reheat it on the stove over medium heat.

More Recipes

recipe by: In Iowa, this sandwich is referred to as a Maid-Rite sandwich! Ground beef with a rich flavor that is cooked loose rather than compacted like a hamburger. The key to our recipe’s sweetness and tanginess comes from a few hidden components. Preparation time: 5 minutes Cooking Time: 25 minutes Time allotted: 30 minutes Introduction to the CoursePrinciples of the CoursePreliminary Course CuisineAmericanServings4Calories404kcal

• 1 pound of beef
• 13 cups finely chopped or grated onion
• 14 cups dill pickle juice
• 5 ounces root beer
• 2 tablespoons Worcestershire sauce
• 2 garlic cloves, minced
• 12 teaspoons salt
• 12 teaspoons pepper
• 4 hamburger buns, divided for serving
• 2 tablespoons butter Cheese, ketchup, mustard, and pickles are some of the most popular toppings.

• In a large pan over medium-high heat, brown the ground beef with the chopped onion until the meat is crumbled. Cook until the outside is mostly browned, but there is still some pink in the center
• To the pan, add the pickle juice, root beer, garlic, and Worcestershire sauce. Bring to a boil, then cover and turn the heat down to medium-low to keep it warm. Cook for 20 minutes at a low heat. The liquid should be simmering rather than boiling. Remove the lid and continue to simmer until the majority of the liquid has been soaked up. Cook for another minute, season with salt and pepper, and then serve. When you’re ready to serve, butter your buns and arrange them on a baking sheet with the cut side facing up. Preheat the broiler on high for 1 minute, or until the buns are gently toasted, on a baking sheet placed on the top shelf of your oven. Scoop the meat onto the buns and sprinkle with your favorite toppings.

Calories:404kcal

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