This squishy, snackable Iowa loose meat sandwich brings well-seasoned beef crumbles, onion, pickles, and mustard together on a bun, for an undeniable combination of classic Midwestern flavors.
Jed Portman is a food journalist who has written articles about Southern cuisine and culture for Serious Eats. He is the founder and editor of Midwesterner, a newsletter about food. He was also the Assistant Editor, Food, for
Soaking the ground beef in a baking soda solution before cooking tenderizes it and helps it retain moisture. Too often, the justification for making an Iowa-style loose meat sandwich goes something like, “It’s from Iowa, and it’s.” That’s fine for readers working through 50-state cooking challenges, but the sandwich deserves better—and so do you.
That said, I do understand the skepticism. There’s already an effective and popular way of serving ground beef on a bun, and Serious Eats has covereda writer and native of small-town Perry, Iowa, who grew up eating the sandwich at Band Olympics and other school events. After reminding me that she has gone on record calling loose meats “,” she offered a more gracious perspective: “It’s Midwestern practicality when it comes to feeding a crowd.
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