Recipe by Verno1
"Since the original loose meat recipes were created in the Midwest, I have been able to expand upon these recipes and create a family-friendly version the young and old enjoy."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
spicy brown mustard
ground black pepper
yellow mustard, or as needed
hamburger buns, split
dill pickle slices
Soooooo good! My 4 yr old ate 1 1/2 of these. Hubby wasn't so thrilled with the idea of it, but then ate 2 himself! I had no spicy brown mustard so I added what I had....honey mustard! Turned out great! My Son said, "This recipe is a keeper Mom"! I agree. We added our veggies into our sandwiches to make it more like a loose meat burger. This is a stand alone or 'beef' it up kind of recipe. Thank you for it.
This was pretty good overall. The pickle made it a bit salty though and I cut them a little too thick too. Maybe dill relish would work as well and be easier? The beef had a nice flavor but you do have to like mustard as it is dominant. I think adding some garlic and onion to the beef would give additional flavor and some depth to this dish. I used garlic salt instead of plain. Mine took 15 min in the oven to heat through. I'd give this one 3.5 stars. Thanks Verno1, I enjoyed trying this and might make it again.
I made as is. Some of my family members don't like pickles so I had some with and without. Since I tasted both, I have to admit that the pickles give it a nice kick. While doing AS IS, I thought that the meat had a nice flavor but could need extra seasoning or oomph. I think that some of the suggestions of onions, garlic or garlic power, or others could help it out. However, this is a quick slap it together meal and I am ok with not really tweaking it. I would highly suggest going through the step of putting the sandwiches in the over for 10 minutes! It takes the crumbly mixture which would normally fall out of the sandwich and nicely blends it with the bread. Great idea!
We really liked these. I added onion and garlic to the beef as I cooked it and left out the salt (I think the chicken broth was salty enough). I also didnt put on bread and put it in the oven. Instead I served with artisan bread fresh out of the oven and we each put our own mustard and pickles on. When my husband got seconds, he forgot the mustard and pickles. He thought it just wasn't the same without them so he got up to get them. Thanks for a great recipe.
Yum, we liked these a lot! If you're from Wichita, KS, you will recognize these as Nu Way burgers. These are pretty much exactly like the restaurants sandwiches, which is exactly what I was hoping for. I think next time I will add onions to the ground beef mixture, but other than that, it was perfect. The only thing that I changed when I made it this time was cutting the recipe in half because there were only two adults and one small child eating. Thank you for the recipe!
Best loose meat recipe that I can find online. Made the recipe for four instead of twelve. DH is eating gluten free so we had mashed potatoes instead of buns. Had mixed veggies on the side. You could say we had deconstructed cottage pie.
This is super tasty! I made enough for two people so I used 1 lb ground beef, half a can of beef broth, and lots of onion powder, worcester, and spicy mustard to simmer the meat in. I also added onion. It was great! I will make it again!
Even better than Tastee Inn burgers, and I never thought I would say that! Thanks for sharing this recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Midwest Loose Meats
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 145
We’ll help you get dinner on the table in no time flat.
Get recipes that work for your busiest days.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
It’s Chef John’s tasty take on a classic Chicago-style beef sandwich.
Watch how to make this delicious cafeteria classic from scratch.
See how to make America’s favorite beefy hot dog condiment.