Midwest Loose Meats

Midwest Loose Meats

22 Reviews 3 Pics
  • Prep

    15 m
  • Cook

    55 m
  • Ready In

    1 h 10 m
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.”

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Adjust Servings

Original recipe yields 12 servings



  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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Reviews (22)

Rate This Recipe


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.



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.

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Amount Per Serving (12 total)

  • Calories
  • 341 cal
  • 17%
  • Fat
  • 16.1 g
  • 25%
  • Carbs
  • 23.9 g
  • 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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Iowa Maid-Rites