The Blue Mill Tavern Loosemeat Sandwich
I've chosen to submit this recipe because the recipes found on this website for loosemeats, and on other websites, are not the original recipe. The loosemeat was created in 1924 at Ye Old Tavern-now Gus' Family Restaurant on 14th and Jackson St. in Sioux City, Iowa. Nowadays you will find the original sandwich served at Bob's Drive Inn on Hwy 75, LeMars, Iowa just a mile or so out of Sioux City, at The Tastee Inn and Out, on Gordon Drive and at Miles Inn on Leech Ave. among others. If you see a recipe for loosemeats that contains tomato juice-run! A loosemeat is a sloppy joe without the slop-so stay away from anything tomato-ey please! These little sandwiches are great for football parties, slumber parties, with a cold beer on a sunny summer day, or just anytime you want a real taste of Americana cooking that takes just a few minutes with very little cleanup. These are typical Iowa tavern fare. I loved these sandwiches so much when I was a kid and one day I ran into my Grandma's tavern and asked for my usual "tavern". They always came served with a thin sheet of restaurant paper under them. I was so eager I ate my sandwich half way gone before I realized I was eating the paper too:-) After cooking these in the kitchen they were transferred to a portable steamer. This is the original recipe for the little dudes that were served in the Midwest. I cannot account for changes or differences in flavor for other regions of the country, east or west. I learned to make my Grandma's version when I came to spend summers with her in Sioux City between 1958-65. She's the reason I've become a diehard foodie, a "from scratch" cook. My Grandma was a fearless woman who wasn't afraid to tread in unfamiliar waters. In so many ways food brings people together. I had no idea these little sandwiches would be so loved and bring such happiness to people. I've been so touched by the messages I've received from folks who've tried this recipe and then shared their memories w/me! Thanks!! And thank you Recipezaar for creating a place for us to come together and share with each other!
Reviews
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YUMMM!! I don't remember how I came across this recipe but I am SO glad I did! Made as directed, including using the cast iron skillet, but didn't have any hamburger buns so I toasted some bread. I learned a little trick from Zaar Chef Evelyn/Athens about browning ground meat and it's the only way I do it now. When you think it's brown enough, cook another 5 minutes. When you think that's done, brown another 1-2 minutes. It gets the meat so carmelized and tastey, just like the crispy edges of a real diner burger. The combination of carmelized meat and the sauce was excellent topped with mustard and pickle. Can't wait to get some hamburger buns and do it again!! -
I've made this recipe several times over the years, and just wanted to say thanks!! I grew up in LeMars, the home of Bob's Drive Inn, where you can still get a tavern (as well as a cheese tavern with American cheese (yum!!) and hot dogs with tavern meat on them), and this recipe hits the mark. Good advice on breaking up the hamburger into really small pieces, which is absolutely key. And they taste the best when served with potato chips, no kidding! I've changed a couple of things on the recipe (don't drain the meat, as I use ground sirloin, don't use as much salt, and put in about a half tablespoon of Worcestershire sauce), but you should try the original recipe first and try not to add things that really change the taste, like garlic or liquid fire. Then you're turning a great American classic into something else! If you ever happen through LeMars, I would recommend stopping by at Bob's for a cheese tavern and hot dog "with and pickles". Hard to duplicate the magic they work there! :)
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This is great! I am so over regular sloppy joe's and this is a totally new flavor for a change! I tasted this one from the time I added the water until it was simmered out and if you have a problem with your meat coming out flavorless it is because you need to simmer, simmer, then simmer some more until ALL of the water is gone and turned into a nice thick syrup coating over the meat. This is an "UN-sloppy joe" you should have NO water/liquid left! this is also the only way to make the meat soft and moist. The flavor truly does not show until the very last few minutes of simmering so keep going, it is worth the wait! sooooo goood!
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It may be sacrilege, but I serve these on hot dog buns so all of the filling doesn't fall out onto the plate! All the yummy stays in the bun!
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Oh sweet mercy...DELICIOUS!!!!! I wonder if those that thought it just tasted like browned hamburger didn't use a cast iron skillet? I got rid of all my non-stick pans and use cast iron for practically everything, it really does make a difference in how food tastes! I tasted the meat before adding the vinegar, mustard and sugar, and it already had a delicious flavor that was beyond just browned ground beef. Really glad I found this recipe, I had found a few recipes for the loosemeat sandwiches referenced on the Roseanne show, but they just had meat, onions and salt. This turned out way better...my mouth was watering the whole time I was cooking them and my taste buds nearly leaped off my tongue in anticipation! They were not a bit disappointed, either. Every bit as delicious as I'd hoped they'd be...definitely worth the effort. Also, I agree with other reviewers - crisp up that ground beef, and simmer, simmer, simmer. I kept nibbling on the meat as it cooked and the flavor truly does not come into its own until the last few minutes. I've never been to the Blue Mill Tavern or anywhere in Iowa for that matter, but if I ever find myself there, I will make a point to seek out these delicious loosemeats! My husband said we could move to Iowa after I told him if we ever find ourselves there, I want to eat at the Blue Mill Tavern (:
