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Loose Meat Sandwiches

Prep time 10 mins
Cook time 40 mins
Yield 5 servings (serving size: 1 sandwich)
This free-form burger was invented by an Iowa native in the 1920's and sold throughout the Midwest. It resembles a sloppy joe without the sauce.


  • 1 pound ground round
  • 1 1/4 cups finely chopped onion, divided
  • 1 (14-ounce) can low-salt beef broth
  • 1/4 teaspoon pepper
  • 1/4 cup prepared mustard
  • 5 (1.5-ounce) light wheat hamburger buns
  • 1 5 small dill pickle slices

Nutrition Information

  • calories 204
  • fat 4.4 g
  • satfat 1.2 g
  • protein 24.7 g
  • carbohydrate 26.8 g
  • cholesterol 48 mg
  • iron 3.2 mg
  • sodium 797 mg
  • caloriesfromfat 16 %
  • fiber 5.0 g
  • calcium 55 mg

How to Make It

  1. Cook beef in a large nonstick skillet over medium-high heat until browned; stir to crumble. Drain well; return meat to pan.

  2. Add 3/4 cup chopped onion and broth to pan; bring to a boil. Reduce heat, and simmer 25 minutes or until liquid is absorbed. Remove from heat; stir in pepper.

  3. Spread mustard evenly over bottom and top half of each bun. Arrange pickle slices on bottom halves of buns; top evenly with 1/2 cup onion. Spoon 1/2 cup meat mixture onto bottom half of each bun; top with remaining halves.

Oxmoor House Healthy Eating Collection