This post was originally published on January 24, 2022.

My Loose Meat Sandwich recipe was inspired by the beloved maid-rite, but with an allergy-friendly twist. This is an easy, low-maintenance slow cooker recipe that my family enjoys any time of the year!

I just love a simple recipe for the slow cooker.

This loose meat sandwich was inspired by the beloved maid-rite, but is a little more allergy-friendly and appealing to picky-eaters (aka my kids).

There is something about a loose meat sandwich that takes me back to the summer. Or a church meal.

Either way, this recipe makes for a great winter crock pot recipe when the days are short and cold. Just let it simmer in the slow cooker until dinner time. It is such a simple, low-maintenance meal - just stir periodically while it is cooking.

The key to making a delicious loose meat sandwich is using a high quality ground beef. We buy a half or quarter cow from an Iowa farmer every year, and both my husband and I swear that this ground beef tastes way better. But if you are using a regular package of ground beef from the grocery store, make sure to use lean ground beef (90/10 or higher).

Traditional loose meat sandwiches are served with ketchup, mustard, and pickles. But feel free to get creative with whatever toppings your family enjoys! Let me know your favorite toppings in the comments below.

So, ready to give this recipe a try?

What are allergy-friendly substitutions for Loose Meat Sandwiches?

As written, this recipe is free-from the top nine food allergens. If you use store-bought beef broth, then remember to check every label, every time for individual ingredients. Different brands may contain or have cross-contact risk for different allergens.

  • To make beef-free Loose Meat Sandwiches: substitute ground turkey and chicken broth.

What to serve with Loose Meat Sandwiches?

First, I like to serve any type of sandwich as a Deconstructed Meal, so my kids can choose what and how much of each item they receive. Beyond that, the possibilities are really endless. Typically, this is what I like to include in a Deconstructed Meal:

  • 1-2 Protein foods

  • 2 Starchy foods

  • 1-3 Fruits and/or Vegetables

  • 1+ Spreads, Sauces, or Dessert.

Here is an example that I posted on Instagram that includes the loose meat, cheese slices, buns, homemade french fries, pear slices, and condiments (ketchup, mustard, & pickles).

How to make Loose Meat Sandwiches:

Step 1: Wash your hands with soap and warm water. Gather your ingredients.

Step 2: Set a 6-quart slow cooker to low. Use fingers to crumble ground beef into small chunks inside the slow cooker. Wash hands after touching raw meat.

Step 3: Add remaining ingredients and stir until completely combined.

Step 4: Cover and cook on low for 1 hours.

Step 5: Uncover and break ground beef into small pieces.

Step 6: Cook on low for 6-10 hours, stirring every 60-90 minutes.

To serve, use a slotted spoon to scoop loose meat onto bun. Top with ketchup, mustard, pickles, or other desired toppings. Enjoy!

Loose Meat Sandwiches

Lisa Woodruff, RDN | January 25, 2023

  • Prep time: 5 minutes
  • Cook time: 8-12 hours

  • Total time: 8-12 hours

No nuts | No eggs | No milk | No soy | No wheat | No fish | No sesame

Ingredients:

Instructions:

  1. Wash hands with soap and warm water. Gather ingredients and supplies.
  2. Set 6-quart slow cooker to low. Use fingers to crumble ground beef into small chunks inside the slow cooker. Wash hands after touching raw meat.
  3. Add remaining ingredients and stir until completely combined.
  4. Cover and cook on low for 1 hour.
  5. Uncover and break ground beef into small pieces.
  6. Cook on low for 6-10 hours, stirring every 60-90 minutes.
  7. To serve, use a slotted spoon to scoop meat onto bun. Top with ketchup, mustard, pickles, or other desired toppings.


Lisa Woodruff, RDN

Lisa is a FARE-trained registered dietitian and food allergy mom. She helps families and individuals learn how to confidently manage food allergies while nurturing a healthy relationship with food. Lisa is a food allergy dietitian licensed to practice in Iowa, Illinois, and Nebraska. She also wrote the children’s book Be a Food Allergy Helper! and hosts the podcast Let’s Talk Food Allergies.

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