Loose Meat on a Bun, Restaurant Style

Loose Meat on a Bun, Restaurant Style


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

Ingredients 1 h 15 m {{adjustedServings}} servings 341 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 341 kcal
  • 17%
  • Fat:
  • 16.4 g
  • 25%
  • Carbs:
  • 22.9g
  • 7%
  • Protein:
  • 23.6 g
  • 47%
  • Cholesterol:
  • 71 mg
  • 24%
  • Sodium:
  • 810 mg
  • 32%

Based on a 2,000 calorie diet

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  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 97

  1. 121 Ratings


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!


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.


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.