The loose meat sandwich, well known in the Midwest, is much like a sloppy joe except the meat is not covered in a tomato-based sauce. The origins of the sandwich are disputed with conflicting stories. The first attributes the sandwich to Carroll Dietz of Missoula, Montana, who created what she called a steamed hamburger in 1920. It showed up in David Heglin’s Sioux City, Iowa, restaurant in 1924 where he called it the tavern sandwich. In 1926, Fred Angell began selling his version of the sandwich at the first Maid-Rite restaurant in Muscatine, Iowa, under the name loose meat sandwich.
Recipe Servings: 8
Prep Time
5 minutes
Cook Time
10 minutes
Total Time
15 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2 lbs ground beef
- 2 Tbsp butter
- ½ onion, diced
- 2 cups beef broth
- 2 Tbsp Worcestershire sauce
- 2 Tbsp apple cider vinegar
- 1 Tbsp brown sugar
- 1 tsp kosher salt
- 1 tsp ground black pepper
- 8 hamburger buns
- Dill sandwich pickles, as needed for topping
- Mustard, as needed for topping
Directions
- Melt the butter in a large frying pan over medium heat and then add the ground beef.
- Cook the meat, crumbling it, for about 10 minutes or until it is browned.
- Drain the grease from the beef and then stir in the onion, beef broth, Worcestershire sauce, vinegar, brown sugar, salt, and pepper.
- Simmer the meat mixture until all the liquid evaporates and then remove it from the heat.
- Scoop the mixture equally onto the bottom halves of the buns, top it with pickles and mustard, if desired, and then place the top halves of the bun on to make 8 sandwiches.
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