Loose Meat Sandwiches
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Packed with seasonings like brown sugar, soy sauce, garlic powder, and apple cider vinegar, these loose meat sandwiches with tender onion pieces are full of flavor and so easy to make for supper. Take them to the next level by serving them on Hawaiian sweet rolls.
Two things I love: economical ground beef recipes and easy weeknight suppers. Well, this easy loose meat sandwich recipe ticks both boxes! Also called a tavern sandwich, it’s a Midwestern specialty that originated at Maid-Rite in Iowa. They’re THE sandwich to try in Iowa (and the most popular item on the Maid-Rite menu), so today we’re making homemade loose meat sandwiches.
When I say this recipe is quick and easy, I mean it. All we have to do is cook the ground beef, onion, and seasonings in a large skillet until the meat is cooked and the sauce has thickened. They’ll be ready to serve in under 30 minutes.
Now, let’s take a moment to talk about the seasonings because they make ground beef so deliciously tasty and full of flavor. They include garlic powder, brown sugar, Worcestershire sauce, soy sauce, apple cider vinegar, a combination of chicken and beef stock, seasoned salt, and pepper. As the sauce cooks down, all of these different flavors soak into the ground beef for the tastiest loose meat sandwiches ever!
Meat sandwiches are always a hit in my house if you love this one make sure you try Easy Sloppy Joes, Pimento Cheese Sandwich, Steak Sandwiches, Club Sandwich or Italian Beef Sandwiches
A lil’ housekeeping
Before we dive in, a couple of housekeeping notes. Firstly, it’s very important you use lean ground beef as you will regret using regular beef when you realize how greasy it makes these puppies in the end. Secondly, this recipe isn’t complete without a packet of Hawaiian sweet rolls. They’re the absolute perfect vessel for our loose meat sandwiches. Trust me, it is very important that you use Hawaiian sweet rolls for this. If you use a regular hamburger bun, it’s going to fall to pieces and be a big old mess. Plus it won’t have that flavor in the bun that these rolls have.
Keep reading for lots of topping and serving suggestions.
Recipe Ingredients
- Garlic powder
- Brown sugar
- Onion
- Worcestershire sauce
- Soy sauce
- LEAN ground beef
- Apple cider vinegar
- Seasoned salt
- Black pepper
- Chicken and beef bouillon cubes (or a cup of beef or chicken broth instead)
- Hawaiian sweet rolls
Helpful Kitchen Tools
How To Make Loose Meat Sandwiches
I know, my onions are not chopped fine but this is about as far as I get before my brain is ready to move on to the next step. Finely chopped is a relative phrase.
Then add onions and beef to a large skillet.
Pour in water or if you are using chicken broth and beef broth, pour that in here now.
Now start mixing up the ground beef with the water.
You’ll notice that with the added water the ground beef gets really, really fine. That is what we want.
This is how we make hot dog chili and it is perfect for this meat as well. You’re going to end up with very fine granules of tender beef and the water cooks out.
You want to put that over medium-high heat and cook it until the meat is done and there is no more pinkness.
It will get done pretty quickly in this case because all of that water is cooking it at the same time the heat is.
Now add everything else.
Return this to the stovetop and stir it really, really well.
Cook over medium to medium-high heat, stirring often until the liquid cooks down as pictured below. This part may take anywhere from ten to twenty minutes.
Just find something to read and hang out around the stove. Or even better, let your kids do this part while you go put your feet up.
This is our finished loose meat, all ready for sandwiches.
Assemble your loose meat sandwich
Using a slotted spoon, strain out some of the meat and press it into a pile on top of the center of a cut Hawaiian sweet roll.
Add salt and pepper to taste.
Add the toppings of your choice (lots of options below). I’m opting for mustard…
But they also taste so good with pickles.
Then I say you should serve them with a side of potato chips.
Enjoy!
Storage
- If you happen to not eat all your meat, simply store it in the fridge for up to three days. Then when you would like some, heat it up in the microwave or add it to a skillet with a splash of water. This will warm it up and prevent the meat from burning.
- Go right ahead and freeze any of the ground beef you don’t eat right away. It will freeze for up to three months in the freezer. You can freeze the meat in a freezer bag or airtight container that is freezer-friendly.
Recipe Notes
- I have gotten away from using bouillion cubes to keep salt levels low and substituted them with beef and chicken broth. I find these give the meat even more flavor. But use whatever you feel comfortable with.
- Feel free to use yellow onion, white onion, or even green onion.
Recipe FAQs
What is a loose meat sandwich made of?
A loose meat sandwich or tavern sandwich includes seasoned ground beef sauteed with onions served on a bun and topped with condiments such as dill pickles, ketchup, mustard, and cheese.
What is a loose meat sandwich called?
A loose meat sandwich can be called a variety of names, depending on where in the Midwest you are. This includes the aforementioned tavern sandwich, a Maid-Rite after its birthplace, a Nu-Way, a Steamer, a Big T, or a loose hamburger sandwich.
Does this recipe double?
Grab a larger pan and go right ahead and double, triple, or even quadruple the recipe. This is a great ground beef recipe to serve up for birthday parties, family gatherings, and more.
What do you eat with loose meat sandwiches?
Okay, there are endless ways to serve your loose meat sandwich, so here are just some serving suggestions:
- These loose meat burgers are absolutely sublime when topped with ketchup, mustard, and pickles.
- But use your favorite condiment, whether that’s ketchup, barbecue sauce, hot sauce, or mayonnaise.
- My husband insists that purity is best and has them as they are, nothing added, just on the roll.
- Add your favorite burger toppings: red onion, tomato slices, lettuce, crispy bacon, and American cheese.
- Serve them as a main dish with a side, like mac and cheese, roasted sweet potato wedges, onion rings, or parmesan oven fries.
- Add a side salad. They’d also taste great with my burger slaw or coleslaw on the side.
Can I use ground turkey to replace ground beef?
If you want a leaner loose meat sandwich recipe, opt for ground chicken or turkey. It will of course change the flavor a bit, but it will still be just as delicious as the beef.
What is the difference between a loose meat sandwich and a sloppy joe?
The biggest difference between these two sandwiches is that the latter is known for its tomato-based sauce. Loose meat sandwiches are meat without sauce. But both recipes are just as messy as each other!
This loose meat sandwich recipe is one of those recipes you just have to try.
You may also enjoy these sensational sandwich recipes:
Ingredients
- 3 pounds lean ground beef
- 2 tablespoons cider vinegar
- 2 tablespoons brown sugar
- 2 tablespoons Worcestershire sauce
- 2 tablespoons soy sauce
- 1 whole onion, finely chopped
- 1.5 tsp seasoned salt
- 1/2 teaspoon pepper
- 2 teaspoons garlic powder
- 3 to 4 cups water eliminate this step if you are using broth
- 2 beef bouillon cubes or two cups of broth
- 2 chicken bouillon cubes or two cups of broth
Instructions
- Put beef and onion in a large skillet along with water. Chop up beef really really fine while bringing it to a low boil over medium-high heat. Cook, stirring and chopping often, until no longer pink.3 pounds lean ground beef, 3 to 4 cups water, 1 whole onion, finely chopped
- Add everything else and continue lightly boiling, stirring often, until water is cooked down and the ground beef mixture gets thick.2 tablespoons cider vinegar, 2 tablespoons brown sugar, 2 tablespoons Worcestershire sauce, 2 tablespoons soy sauce, 1.5 tsp seasoned salt, 1/2 teaspoon pepper, 2 teaspoons garlic powder, 2 beef bouillon cubes, 2 chicken bouillon cubes
- Strain beef out and press small mounds of beef onto cut Hawaiian sweet rolls. Top with your choice of condiments. Mustard is highly recommended.
Notes
Nutrition
I only had a little over a pound of ground beef so I halved the ingredients and boy did they turn out delicious! I made some home fries too and it made a great meal on a blizzardy day here in southern Michigan!
I am so glad that you liked it Dree!!! I hope you stay warm!!
Christy: I finally got to try your Loose Meat recipe and compare it to the Cook’s Country recipe I told you about. I tried not to change much, but I can’t have a lot of turmeric, so the Seasoned Salt was out, plus I have high blood pressure so I wouldn’t have used the Seasoned Salt or the Accent anyway and used reduced sodium soy sauce, and Reduced Sodium Better than Bouillon Chicken and Beef in the appropriate amounts for 1 bouillon cube each-I haven’t bought bouillon cubes for a very long time. I can’t have black pepper, and so used white pepper. I did add everything else but made 1/2 of a batch as 3# is a lot for me to eat. I know you said it freezes well, but there’s “no room at the inn” in either freezer at the moment.
I tasted it after I cooked it down, and did add a bit more salt, maybe 1/2 tsp. I liked the King’s Hawaiian Buns with it a lot. Next time I make it, I might use just a bit more chicken and beef base. Your recipe is just fine.
Now that I’ve tried your recipe, I think you should try the Cook’s Country recipe, “Iowa Loose Meat Sandwiches” just for comparison as 2 good Loose Meat recipes are not a bad thing at all. The recipe is in the Aug/Sept ’14 issue of Cook’s Country magazine and is by Christie Morrison.
Thank you for trying them Kathy!!! I will have to check that recipe out.
Do! And I hope to hear how you like it.
Just made these for supper tonight. I only had 2 pounds of 96/4 ground beef. I used chicken stock in place of the chicken bouillon cubes and water, only had Moore’s marinade instead of soy sauce. Even with all the ‘substitutions’ these were still wonderful in my humble opinion. DH wanted Swiss Cheese on his. I tried them with mustard and then ketchup. Personally with the Swiss cheese and ketchup was my personal fav! Thanks for posting this recipe!!!!
OH and I had to use dried onions instead of fresh….
I am so glad they turned out even with the substitutions!!!
Hi Chr oldisty,
I really want to make these, but 3 pounds of meat for my budget is a lot for only one recipe. We are only a family of 3. My daughter is a tiny eater too (3 Years old). Have you made this successfully with less meat?
Would it work with say 1 pound?
Thank you in advance!
You can make it with any amount you like, just scale down the recipe to the desired amount, and have the same results. Half is, of course, easiest, but go 1/3 if you prefer and they’ll still be great!
Thank you! We will give it a try!
Lol just realized what the auto correct on my phone did to your name. I apologize! So embarrassing!
Christy, thank you so much for all of your articles! I am wanting to try this recipe, but I don’t use a lot of red meat. Could ground turkey be substituted for some or all of the beef?
Sure can! Modify it to work for you 🙂
Who would have thought such a calamity of seasonings would create something so wonderful, but it was GREAT! I did learn a couple of things though; Sirloin is the wrong meat if you want any kind of binding at all (it was what I had on hand and didn’t thing). And after seeing some posts regarding the salt, I remembered my bullion is pretty salty so didn’t add any extra, and that worked out just right.
Next time I’ll try just lean and recheck posts on binding.
Thank you for trying them Randy!! They don’t really bind together, they are loose meat and it falls out the sides so you can scoop it up with a fork or on a chip 😉
I love that you are so generous with your recipes. When you give us a recipe, you really GIVE it to us and allow us to call it our own. (i.e apple pie) So thank you for my new loose meat sandwich recipe! We will be having these this weekend!