The Blue Mill Tavern Loosemeat Sandwich
Sharing the original loosemeat sandwich recipe from 1924, born in Sioux City, Iowa. A true taste of Americana, perfect for any gathering. No tomato juice here—just pure, nostalgic flavor. Food connects us all, and I'm grateful for the memories this recipe has sparked.
Steps for The Blue Mill Tavern Loosemeat Sandwich
Here's a step-by-step instructions for making The Blue Mill Tavern Loosemeat Sandwich:
- Get out a cast iron skillet-they are the best for loosemeats-or other kind if you have no iron skillet.
- Melt fat over medium heat and lightly salt bottom of skillet.
- Break ground beef up in skillet and start crumbling it with the back of a wooden spoon-this is very important-the meat must end up being cooked up into small crumbles.
- Add chopped onion while browning meat.
- Keep working with the back of spoon to break up meat.
- When meat is browned, drain off any fat and return meat to skillet.
- Add mustard, vinegar, sugar, and just enough water to barely cover meat in the pan.
- Cook, at a simmer, till water is all cooked out-between 15-20 minutes.
- Adjust salt and pepper to taste.
- Heat your hamburger buns-they're traditionally steamed for loosemeats-I like mine toasted lightly-do it the way you like it.
- When buns are warm, put yellow mustard on them and add some dill pickle slices-I put on lots!
- *If you start changing this recipe and using things like olive oil for the fat and Dijon or honey mustard for the yellow mustard, you will not get the traditional yummy taste of a loosemeat sandwich.
- Likewise, don't add any liquid smoke or Worcestershire sauce.
- Make them just like this the first time so you can sample the simplicity of this famous Midwestern treat.
- If you want to start making changes after that by all means do so but I'd like you to taste the original recipe at least once.
- Serve with homemade potato salad and chips or with my Easy Cheesy Potato recipe.
Why you'll love The Blue Mill Tavern Loosemeat Sandwich
- Unique Flavor Profile: The Blue Mill Tavern Loosemeat Sandwich offers a distinctive blend of spices and seasonings that elevate the traditional loosemeat concept. The savory, seasoned ground beef is cooked to perfection, delivering a rich and satisfying taste that keeps patrons coming back for more. This unique flavor profile sets it apart from ordinary sandwiches, making it a culinary highlight for both locals and visitors.
- Customizable Experience: One of the standout features of the Loosemeat Sandwich is its versatility. Diners can customize their sandwiches with a variety of toppings, including onions, pickles, and various sauces, allowing each person to tailor their meal to their individual preferences. This level of personalization makes each visit to the Blue Mill Tavern a unique experience, catering to different tastes and dietary needs.
- Community Favorite: The Blue Mill Tavern has garnered a loyal following, and the Loosemeat Sandwich is often highlighted as a must-try for anyone visiting the establishment. Its reputation as a comfort food staple within the community fosters a sense of belonging and nostalgia for many patrons, creating a warm and inviting atmosphere that makes the tavern a beloved gathering spot for friends and families alike.
The Blue Mill Tavern Loosemeat Sandwich
Ingredients
- 1 1 lb ground beef round or 1 lb ground sirloin
- 1 tablespoon fat like lard (if meat is round or sirloin) or 1 tablespoon Crisco (if meat is round or sirloin)
- 2 teaspoons salt, just enough to lightly cover bottom of your skillet
- 1 onion, chopped fine
- 1 tablespoon prepared yellow mustard
- 1 tablespoon vinegar
- 1 tablespoon sugar
- water, to cover
- salt and pepper, to taste
Instructions
-
Get out a cast iron skillet-they are the best for loosemeats-or other kind if you have no iron skillet.
-
Melt fat over medium heat and lightly salt bottom of skillet.
-
Break ground beef up in skillet and start crumbling it with the back of a wooden spoon-this is very important-the meat must end up being cooked up into small crumbles.
-
Add chopped onion while browning meat.
-
Keep working with the back of spoon to break up meat.
-
When meat is browned, drain off any fat and return meat to skillet.
-
Add mustard, vinegar, sugar, and just enough water to barely cover meat in the pan.
-
Cook, at a simmer, till water is all cooked out-between 15-20 minutes.
-
Adjust salt and pepper to taste.
-
Heat your hamburger buns-they're traditionally steamed for loosemeats-I like mine toasted lightly-do it the way you like it.
-
When buns are warm, put yellow mustard on them and add some dill pickle slices-I put on lots!
-
*If you start changing this recipe and using things like olive oil for the fat and Dijon or honey mustard for the yellow mustard, you will not get the traditional yummy taste of a loosemeat sandwich.
-
Likewise, don't add any liquid smoke or Worcestershire sauce.
-
Make them just like this the first time so you can sample the simplicity of this famous Midwestern treat.
-
If you want to start making changes after that by all means do so but I'd like you to taste the original recipe at least once.
-
Serve with homemade potato salad and chips or with my Easy Cheesy Potato recipe.
Notes
- The key to a delicious Blue Mill Tavern Loosemeat Sandwich is to finely crumble the ground beef and cook it slowly with onions and a blend of seasonings (like Worcestershire sauce and mustard) to achieve a rich, savory flavor and tender texture. Make sure to keep the meat moist throughout the cooking process, as this will enhance the sandwich's overall taste and make it easier to pile onto the bun.
- When assembling the sandwich, use soft, fresh buns that can hold the loose meat without falling apart. Toasting the buns lightly can add a nice texture and prevent them from becoming soggy. Don’t forget to offer a variety of toppings, such as pickles, mustard, or onions, to allow everyone to customize their sandwich to their taste!
