A Loose meat Sandwich is a sloppy joe without the slop – not anything tomato-ey, please! This is a totally new flavor for a change!
These are great! I am so over regular sloppy joes.
These are typical Iowa tavern fare. This is supposedly the original recipe for the little dudes created in 1924 at Ye Old Tavern and served in the Midwest.
These little sandwiches are great for football parties, slumber parties, or with a cold beer on a sunny summer day.
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This is how they make loose meat sandwiches in Iowa restaurants.
- 1 lb of real good ground chuck
- 1 tablespoon fat like lard just enough to lightly cover the bottom of your skillet
- 2 teaspoons salt
- 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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Get out a cast-iron skillet-they are the best for loose meats-or other another kind if you have no iron skillet.
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Melt fat over medium heat and lightly salt bottom of the skillet.
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Break ground beef up in the 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 the chopped onion while browning meat. Keep working with the back of the spoon to break up meat.
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When the meat is browned, drain off any fat and return meat to skillet. Add the mustard, vinegar, sugar, and just enough water to barely cover the meat in the pan.
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Cook, at a simmer, till water is all cooked out-between 15-20 minutes.
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Adjust salt and pepper to taste.
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Heat your hamburger buns-they're traditionally steamed for loose meats-I like mine toasted lightly-do it the way you like it.
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When buns are warm, put yellow mustard on them and add some dill pickle slices-I put on lots!
Enjoy!
Serve your loose meat sandwich with Creamy Potato Salad With Homemade Bacon Bits and chips.
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Recipe based on one by plantfreek
Photo by HeatherFeather