Midwest Loose Meats

Midwest Loose Meats

Verno1 2

"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."

Ingredients 1 h 10 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:
  • 16.1 g
  • 25%
  • Carbs:
  • 23.9g
  • 8%
  • Protein:
  • 23.4 g
  • 47%
  • Cholesterol:
  • 70 mg
  • 23%
  • Sodium:
  • 1069 mg
  • 43%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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  1. Heat a large skillet over medium-high heat, and cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the chicken broth, Worcestershire sauce, brown mustard, salt, and pepper. Bring to a boil, then reduce heat to low, and simmer uncovered until the liquid has evaporated, about 30 minutes.
  2. Meanwhile, preheat an oven to 300 degrees F (150 degrees C).
  3. Spread the desired amount of yellow mustard on the top half of each bun. Place 2 pickle slices on the bottom half, then spoon 2 to 3 tablespoons of the ground beef mixture over, and top with the other half of the bun to make a sandwich. Repeat until all the sandwiches are complete.
  4. Wrap each sandwich individually with aluminum foil and place on a baking sheet. Bake in the preheated oven until the bread is warmed through, about 10 minutes.
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  • Cook's Note:
  • Depending upon the size of your hamburger buns, this recipe may yield more servings. Feel free to freeze the leftover meat for future meals or lunches.
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Reviews 26

  1. 31 Ratings


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!