Loose Meat on a Bun, Restaurant Style Recipe - Allrecipes.com
Loose Meat on a Bun, Restaurant Style Recipe
  • READY IN hrs

Loose Meat on a Bun, Restaurant Style

Recipe by  

"This is how they make loose meat sandwiches in the restaurants. They are always moist and savory."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
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  • PREP

    10 mins
  • COOK

    50 mins
  • READY IN

    1 hr 15 mins

Directions

  1. Crumble the ground beef and onion into a large skillet over medium-high heat. Cook, stirring to break up lumps, until no longer pink. Drain off the grease and return to the stove. Add the Worcestershire sauce, beef broth, salt, pepper, and butter. Bring to a boil, then set the heat to low and simmer uncovered until the liquid is almost completely gone, about 40 minutes. Remove from the heat, cover, and let rest for 15 minutes before serving on buns.
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Reviews More Reviews

Most Helpful Positive Review
Feb 08, 2011

I made this as directed except I scaled it to 8 servings so it used 2 lbs of ground beef. Very tasty. My boys ended up putting easy cheese on top. The leftovers were a bit too salty the next day.

 
Most Helpful Critical Review
Jul 16, 2009

I've never had this before and was looking for a new recipe for hamburger. I made it just as written and they weren't bad. My husband said they were "Ok" and all I could really say was they were "different" I'm not sure if I'll make them again but they were ok. incidently, I put a piece of american cheese on the bun and a bit of mustard from another person's suggestions. Thanks for the recipe!

 
Oct 29, 2008

Close enough to the Ottumwa, IA to save me from driving 4 hours to get one in person. I did add a tiny smidge of season salt toward the end because it seemed just a tad bland, but other than that - perfect. The key to good loose meat... tiny tiny chunks of meat. Keep stirring it and breaking it up. Use the cheap smaller hamburger buns from the store and (my personal preference) mustard and onions. I will miss the tiny little always crammed counter in Iowa - now, if I could just duplicate those pies...OMG that woman can bake a pie!

 
Dec 13, 2007

Excellent! It took about an hour to boil down the broth. I've misses Tastee burgers since I left Nebraska-made these and served them with onion rings and the obligatory french onion dip and was in heaven.

 
Nov 06, 2007

4.5 stars. I doubled the onion and added white pepper and just a bit of mustard. Add the onion to the beef when the beef is half brown and be sure to strain the grease off very well. This recipe brings back memories of childhood. Use small soft buns and pickles and mustard ONLY for the true Maid-Rite experience.

 
May 19, 2009

I have been sooo hungry lately for a good maid rite. OH MY GOSH!!!! This was it--I was full after one but had to have another!! Only enough leftovers for me--too bad family. Even my picky little girl had two helpings (without a bun)and said yummy. Thanks so much for the recipe. Didn't say when to put in the onions so I put them in after draining the meat. Tasted great.

 
Feb 28, 2008

These are great ~ after years of making sloppy joes, we've switched to these after trying them last month. The only change i make is adding a packet of Lipton Onion Soup Mix for extra flavor, and i usually let them simmer for a couple hours before serving.

 
Nov 07, 2010

Wow, I know why they call this "loose" meat, because after the first bite you lose all the meat into the plate and are left with a bun. I saw this on the AR exchange and had to try it after watching numerouse re-runs of "Rosanne" and the "Landford Lunchbox" featuring this famous sandwich. I added the 1/4 cup of onion to the drained meat. I made my own broth out of beef base for less sodium and used lean beef. I ended up with quite a lot of broth, but used a slotted spoon, and a teaspoon or so on the sandwich was good anyway. I served with hamburger dills pickles and mustard, as suggested. They are a must! I did use the small buns, also as recommended, but regular sized ones would have been better to hold the meat in more likely. Not a repeat recipe, but still interesting to try!

 

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Nutrition

  • Calories
  • 341 kcal
  • 17%
  • Carbohydrates
  • 22.9 g
  • 7%
  • Cholesterol
  • 71 mg
  • 24%
  • Fat
  • 16.4 g
  • 25%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 23.6 g
  • 47%
  • Sodium
  • 810 mg
  • 32%

* Percent Daily Values are based on a 2,000 calorie diet.

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