Best Meat In Iowa Recipes

Steps:

• Arrange a rack in the center of the oven and preheat to 450 degrees F. Line a rimmed baking sheet with foil.
• Whisk the eggs, milk, Worcestershire sauce and 2 teaspoons salt in a large bowl until completely combined. Heat the oil in a large skillet over medium-high heat. Add the onion, garlic, thyme, 1/2 teaspoon salt and 1 teaspoon pepper and cook, stirring occasionally, until the onions are tender and lightly golden brown, 8 to 10 minutes.
• Add 3 tablespoons of the ketchup and cook until most of the moisture has evaporated and the mixture is thick and brick red colored, 3 to 4 minutes. Remove the skillet from the heat and let the onions cool slightly. Then add them to the beaten eggs and mix to combine.
• Add the beef to the egg and onion mixture. Break up the meat with a fork or wooden spoon, and then mix to thoroughly combine; you don't want to see any lumps of raw beef. Add the panko and mix to combine. Stir the meat vigorously with a wooden spoon for about 7 seconds; it will become more homogenous and tackier.
• Transfer the meat to the prepared baking sheet and shape into a 9-by-5-inch loaf. Smooth the top and evenly spread the remaining ketchup over top. Bake for 5 minutes, and then reduce the oven temperature to 350 degrees. Continue to bake until an instant-read thermometer inserted into the center of the loaf registers 150 degrees F, 30 to 35 minutes. Allow the meatloaf to rest for 20 minutes before slicing.

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.