Loose Meat Sandwiches Recipes

ONION LOOSE-MEAT SANDWICHES

With French onion soup, these sandwiches don't have the typical flavor of most sloppy joes. My sisters and I rely on this recipe from Mom on days when there's little time to cook. - Kathy Petorsky, Belle Vernon, Pennsylvania

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 6-8 servings.

Number Of Ingredients 6

Onion Loose-Meat Sandwiches image

Steps:

In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the flour, salt and pepper until blended. Gradually add soup. Bring to a boil; cook and stir for 2 minutes or until thickened. , Spoon onto buns; top with cheese and pickles if desired.

Nutrition Facts : Calories 253 calories, Fat 10g fat (4g saturated fat), Cholesterol 43mg cholesterol, Sodium 526mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 1g fiber), Protein 19g protein.

Ingredients

1-1/2 pounds ground beef
2 tablespoons all-purpose flour
Salt and pepper to taste
1 can (10-1/2 ounces) condensed French onion soup, undiluted
6 to 8 hamburger buns, split
Sliced cheddar cheese and dill pickles, optional

LOOSE MEAT SANDWICHES

These taste like a good old fashioned hamburger. They are so good! We usually double the recipe and use the meat in Stuffed baked potatoes on the second night.

Provided by Mika G.

Categories Lunch/Snacks

Time 45m

Yield 8 serving(s)

Number Of Ingredients 9

Loose Meat Sandwiches image

Steps:

In a large skillet over medium heat, cook onions until brown and carmelized. Add ground beef and cook until brown.
Add salt, pepper, garlic powder and beef broth to cover. Reduce heat to low and simmer, uncovered, until broth is gone, 15 to 30 minutes.
Serve meat on buns topped with dill pickle slices and mustard.
*We steam the buns on top of the meat (with lid on skillet) for a minute or two to get them nice and soft.

Nutrition Facts : Calories 332.4, Fat 13.3, SaturatedFat 5.1, Cholesterol 73.7, Sodium 923.5, Carbohydrate 23.5, Fiber 1.4, Sugar 3.6, Protein 27.6

Ingredients

2 lbs lean ground beef
1 teaspoon salt
1/2 teaspoon black pepper
1 1/2 cups beef broth
1 teaspoon garlic powder
1 -2 onion, chopped
24 dill pickle slices
mustard
8 hamburger buns

LOOSEMEAT SANDWICHES

Provided by Rachael Ray : Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 8

Loosemeat Sandwiches image

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.

Ingredients

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

THE BLUE MILL TAVERN LOOSEMEAT SANDWICH

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

The Blue Mill Tavern Loosemeat Sandwich image

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.

Ingredients

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

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In a large skillet, combine beef, water, mustard, and sugar. Simmer over medium heat until the beef is cooked through, about 5 minutes, breaking up clumps of meat with a spoon.
Drain the fat if desired (I don't, and it is closer to the original recipe if you don't, but you can if you want). Stir in onion and season to taste with salt and pepper (I like 1 teaspoon salt and 1/2 teaspoon pepper).
Serve meat on buns with toppings on the side such as ketchup, mustard, mayonnaise, and pickles.

Loose Meat Sandwiches Recipes

ONION LOOSE-MEAT SANDWICHES

With French onion soup, these sandwiches don't have the typical flavor of most sloppy joes. My sisters and I rely on this recipe from Mom on days when there's little time to cook. - Kathy Petorsky, Belle Vernon, Pennsylvania

LOOSE MEAT SANDWICHES

These taste like a good old fashioned hamburger. They are so good! We usually double the recipe and use the meat in Stuffed baked potatoes on the second night.

LOOSEMEAT SANDWICHES

THE BLUE MILL TAVERN LOOSEMEAT SANDWICH

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