192 Reviews of The Blue Mill Tavern Loosemeat Sandwich

From: yaycarter

On May 10, 2004

Wow! That saying about the whole being greater than the sum of its parts really applies here. My only knowledge of this sandwich is from the Roseanne show like one other reviewer, so I had no idea what to expect. I wondered how some meat, vinegar, mustard, salt, and sugar could make something as delicious as all the other reviewers said. It's certainly some kind of magic... I used ground chuck from my favorite butcher, kosher salt (only 1 tsp), white vinegar (wondered about using apple cider vinegar in the future) and a regular nonstick pan. It was very very easy to prepare - took only a few minutes to get everything browned, drained, and simmering. I was going for something like a Krystal Burger effect, so I used Merita dinner rolls and toasted them under the broiler with butter to serve these delicious sandwiches on. I did use extra mustard and pickles as the directions said. My husband and I enjoyed them very much, and even my 4 year old son who is going through a very hornery stage about food (does it count as a "stage" if it lasts over a year?!) ate the whole sandwich without being bugged about it! So that alone makes it a definite keeper in my opinion! Try this one - you'll love it for a casual family weeknight meal.

From: claireMN

On Apr 28, 2004

WOW! These just POP in your mouth! My whole family went crazy for these little guys and my teenage daughters are the pickiest eaters you've ever seen! I've heard of these sandwiches but till now wasn't motivated to try them but after reading plantfreek's story about how she learned to make these I just had to try them. Boy am I glad that I did! I used a large cast iron skillet and used the amount of salt called for-don't be afraid of that amount of salt if you use a large skillet-you will NOT end up with a salty sandwich. They came out just perfect and with mustard and dill pickles slapped on top of them, some baked beans and potato chips -you have a great meal made in just a few minutes. Try these-you won't be disappointed-but, be careful-they are addicting! Thanks again! claireMN

From: Mercy

On May 13, 2004

These recipe is fantastic and full of flavor! My husband and I had never had a loosemeat sandwich until tonight and now I have had to take an oath to make them often. I did cut the salt back to 1 teaspoon, used ground sirloin, cider vinegar, lightly toasted buns and plenty of dill pickles and mustard. Mine ended up simmering for about 1 1/2 hours because my husband was running late from work. I just kept adding a little water every now and then and it just got more and more tender. I imagine that must be how they do it in the tavern too. The smell is wonderful!

From: Doug2

On Jun 27, 2004

I grew up in Iowa and worked the first 10 years of my career there, eating several times a week at the local "Maid-Rite" sandwich shop. These are the closest I've ever found to that taste, and I've searched and tried a lot of recipes! Thanks for bringing back memories and stimulating my taste buds!!

From: sugarpea

On Apr 3, 2004

Loved this sandwich! I'm from the midwest but have never had this sandwich and boy have I missed out. Dh went absolutely nuts for it. Really, really good and so quick and easy. After browning the ground beef I let it drain for quite a while so the end result was not the least bit greasy. I wouldn't change a thing. It's perfect.

From: BoxO'Wine

On May 8, 2004

well, I have to be honest here so I am not assigning any stars to this recipe because I feel it just may be a regional thing. I made these following the instructions exactly. 3 of us ate these, and all 3 of us looked at each other after the first few bites. I said "something is missing"...DH said "yes, flavor". I thoroughly enjoyed the commentary written by the chef and she is to be complimented on the informative way she presented her recipe. I am sorry no-one in my family cared for this sandwich.

From: Denise Nachtigal

On May 4, 2004

Ok, I admit, I thought a loosemeat sandwich was a 'sloppy joe' kind of thing. When I looked at the picture for this recipe I thought it was going to be too dry and crumbly for my liking, but it had such good reviews, I decided to try it anyway. Thank goodness I did! Not only was this a nice and very easy recipe, it tasted great! I served it with the specified mustard and pickles only and was very happy when my husband reached for another one. Probably the only thing I did different, was that I didn't let ALL the water boil out but that was because I think I put in too much and after 25-30 minutes, there was still about 1/8 cup of water. I just drained the meat after that and served it anyway. Thanks for this GREAT recipe! I'm definately going to be making this one again!!

From: food4fun

On Jun 19, 2004

WOW!!!!!! If I could give you 6 stars for this recipe plantfreek I would do it in a heartbeat! Often times we get recipes that are a bit too fancy, or cost a bit too much for our budgets, or they are just downright pretentious! Your recipe, however, is just straightaway, downhome, Americana-not the stuff for "foodsnobs", or those looking to be grand and gourmet-that all has it's place, but in this case, you called it like you saw it. And I had to try this recipe if for no other reason than to see why in the world it got so many reviews-25! I figured there had to be something to these little guys to interest so many cooks. I also want to thank you for taking the time to give us the background information on the origins of this tidy little sandwich. This recipe produces exactly what you said it would and that says a lot-can't tell you how many times I've read a recipe and thought oh gee, I think that sounds terrific only to be disappointed with the outcome. With these guys you get exactly what you expect. My family is full of chefs-pastry chefs, sous chefs, you name it, we got em. They all loved them for their taste and simplicity and knowing that they were eating some thing with such a cool history made it that much more fun. Thank you so much for taking the time to give us such a thorough recipe and one that is so simple and tasty to boot. Kudos to you plantfreek-I'm heading now for your other recipes to see if there are any other diamonds in the rough there

From: Pierre Dance

On Jul 24, 2004

Marvelous! But I have to disagree with you about it not being for those trying to loose weight. I think it's perfect! I'm fat mainly because I eat too much and only partially because of what I eat. So now for 6 1/2 days a week I eat small portions of sensible food (Totaly eleminating carbs doesn't strike me as being too sensible. Pardon me, my opinion is not very humble but it's the one I have.) Sunday supper is different, I have what I want and to hell with it being "bad for me". I did however find that on my "reckless" Sundays I still eat smaller portions but I didn't plan it that way. Does my sensible diet work? I've lost 8 lbs per month for the past 4 1/2 months and I don't feel particularly deprived. I can enjoy things as delicious as this Loosemeat sandwich without sitting in a closet or wearing a paper bag over my head to keep people from seeing me. It's not spectacular, the weight comes off slowly but I got fat slowly and it would not be wise to loose it too fast. So tomorrow after the hydroplane races I'll make us some of these wonderful sandwiches on Keiser rolls pan toasted with Ghee, with a hugh Kosher Dill on the side and serve decident potato salad and oceans of Sangria. All without feeling "bad" about myself because at each of my meals, each day of the week I stick to my "diet". As I sit there tomarrow with grease running down my chin,soaking my beard, I'll enjoy it all to the maximum. Thanx for posting this great recipe. Pierre

From: Colorado Barb

On May 7, 2004

My husband had these sandwiches as a youngster and hasn't had them again until last night. He has tried unsuccessfully to duplicate the recipe. We will be having these sandwiches often, they are delicious.