Loose Meat Sandwich
This classic Midwestern loose meat sandwich — also known as a tavern or Maid-Rite — features perfectly seasoned ground beef simmered with onion, mustard, and Worcestershire sauce. Served on a soft hamburger bun, it’s juicy, savory, and irresistibly nostalgic.
Equipment
- large skillet
- wooden spoon
- measuring cups and spoons
- cutting board and knife
- toaster or griddle for buns
Ingredients
- 1 lb ground beef (80/20)
- 1 small onion, finely chopped
- 1/2 cup beef broth or water
- 1 tbsp yellow mustard
- 1 tbsp Worcestershire sauce
- 1 tsp soy sauce (optional, for umami)
- 1/2 tsp garlic powder
- to taste salt and black pepper
- 4 hamburger buns, lightly toasted
- optional pickles, cheese slices, or mustard for topping
Instructions
- In a large skillet over medium heat, add ground beef and onion. Cook, breaking up the meat with a wooden spoon, until beef is browned and onion is soft, about 5–7 minutes. Drain excess grease if needed.
- Add beef broth, mustard, Worcestershire sauce, soy sauce, garlic powder, salt, and pepper. Stir to combine.
- Reduce heat to low and simmer uncovered for 10–12 minutes, stirring occasionally, until liquid has mostly evaporated but the mixture remains moist.
- Taste and adjust seasoning if needed. Keep warm over low heat until ready to serve.
- Spoon the beef mixture onto toasted buns. Add pickles, cheese, or mustard if desired, and serve immediately.
Notes
For the most authentic flavor, use 80/20 ground beef and simmer slowly to let the flavors meld. Toast the buns lightly before assembling to keep them from getting soggy. Add your favorite toppings like pickles, cheese, or mustard for a personal touch. Perfect for quick weeknight dinners or game day meals!