Hamburger and cheese loose meat style sandwich

I went to high school in Mount Vernon, Missouri and they used to make a sandwich that was basically a loose ground beef with lots of melted cheese mixed in with it. Does anyone have a recipe for something similar? My boyfriend and I have been craving it for a couple of years now, lol.

hi rica, here's this thread with several links within.
Loose Meat Hamburger Receipe
Never heard of the mixed in cheese though.
Even though I was born in KC, I've never heard of Stotts City.
Where are you?

Stotts City is about dead center between Springfield, MO and Joplin, MO on I-44. It has a population of about 250 so it is understandable that you've never heard of it, lol.

I make loose meats quite often, and based on your description, it would be relatively easy to incorporate grated cheese into the hot cooked ground meat shortly before serving.  You'd definitely have a melted cheese loose meat.  I've never thought of adding cheese at the end, but it sounds good.  The only seasoning I use for a steaming liquid is a little beef stock, vinegar, Woo-Woo sauce, and Chef Paul's Meat Magic. 

My Mom made loose made sandwiches in the 60's. Fond memories but may not be what you are looking for. She browned ground beef with onion and celery, added tomato sauce, and then melted american cheese in the mixture. Served on  a bun it was a great. Good memory...

Now that sounds good.

MellowRoast


I make loose meats quite often, and based on your description, it would be relatively easy to incorporate grated cheese into the hot cooked ground meat shortly before serving.  You'd definitely have a melted cheese loose meat.  I've never thought of adding cheese at the end, but it sounds good.  The only seasoning I use for a steaming liquid is a little beef stock, vinegar, Woo-Woo sauce, and Chef Paul's Meat Magic. 

Could you give us all the details of how you make it--Ingredients, directions etc??THANX!

Yes, I’ll be glad to, but with some apprehension, because you and Ann are pros and I’m a flunky. 
  
Loose Meat Sandwiches
Slow Cooker Method 

2 pounds ground sirloin or chuck (I use 90% lean)
 
Seasoning Liquid:
 
1 cup beef stock (I use Kitchen Basics)
1 to 2 tablespoons Chef Paul’s Meat Magic or your favorite seasoning
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon vinegar
1/4 teaspoon smoked paprika
 
Thoroughly combine ingredients for seasoning liquid and set aside. Crumble raw ground meat into slow cooker. Stir seasoning liquid and pour over meat.  Cook on low for 4 or more hours, allowing meat to steam and tenderize.  Use potato masher or other implement to turn remaining lumps into rice-size pieces, and then stir well for uniform consistency. Using a large spoon (slotted if you wish), pile meat onto buns or rolls and top with chopped onions, mustard, and dill chips.  

Note:  Obviously, this can be done in a skillet, but I generally use a slow cooker so I can simply walk away.  The meat can be browned and drained first, but in my view, not doing so provides a richer flavor.   If using a skillet, however, I cook it as long as possible, perhaps 3 hours, for maximum tenderness.       
 

Just reading your threads makes mouth watery and I think I will make loose ground beef sandwich with melted cheese and onions... this will be perfect this coming Sunday.
 
 


 
 

Take a lb. or however much meat you want, season it with Montreal seasoning, add a little extra granulated garlic, put it in a fry pan chopped up as much as possible, while frying keep chopping as much as possible, halfway thru frying add Queso Blanco, let it fry along with the meat, let the cheese get brown, put it in a tasty roll and enjoy. PS, The Queso Blanco makes delicious stand alone fried cheese!

We have a chain here. Called maid rites..  Thats what they do.. The trick is to put coke in it about a half of can to 1 lb i think. Makes the meat more tender and tasty !!!!

There's so much controversy over what Maid Rite does.  I've also heard they use nothing but salt.  But the cola idea sounds interesting.

we had a sandwich like that at my high school in Ohio.  We loved it so much my mom figured out how to make it. Take ground beef, brown it, drain the grease, return to heat and add velvetta cheese, for two pounds of meat she'd use a quarter of a box of Velvetta and add more as necessary to get the right consistency.  keep on heat stiring as needed until cheese is melted.  She sometimes would add mushrooms to it for a variety. I make them now for my family, they love them.

zimm3839


We have a chain here. Called maid rites..  Thats what they do.. The trick is to put coke in it about a half of can to 1 lb i think. Makes the meat more tender and tasty !!!!

There's also a Maid Rite in Greenville, Oh but it doesn't seem to have any affiliation with the ones in Iowa.
 
Here is my blog post about it. There's some history in there about the origin of the sandwich. At least, as much as I could glean from Google.
http://davwudsfoodcourt.b.../2011/08/gum-wall.html
 
DT

If your going to blend in cheese with the loose meat, I highly recommend Queso Blanco available at Costco. This is a great cheese to slice put on a frying pan, a sprinkle of granulated garlic, let it brown on both sides, voila, garlic cheese crisps. American cheese just burns.

chewingthefat


If your going to blend in cheese with the loose meat, I highly recommend Queso Blanco available at Costco. This is a great cheese to slice put on a frying pan, a sprinkle of granulated garlic, let it brown on both sides, voila, garlic cheese crisps. American cheese just burns.

Thanks for that good idea.  I regularly make those easy cheese chips, sometimes with a 1/4 inch slice of Cracker Barrel cheddar and some grated parmesan on top of it, little garlic sprinkle, just bake 350 till done.  They are nifty little muchies to accompany many things.  I will buy Queso Blanco next trip to the store.
 
 

I didn't get you.Please elaborate this recipe. I want to know more.