Loose-Meat Sandwiches

These sandwiches are popular all over the U.S. The most famous kind, known as the "Sloppy Joe," is made with a tangy, red sauce slightly reminiscent of BBQ sauce. In a few Midwestern states, like Iowa and Nebraska, the more basic recipe (which I present to you below) is quite popular. I have usually always seen this version of these little sandwiches served with thick, crusty-fried onion chips which are accompanied by a dipping sauce made of one part grated horseradish, three parts small-curd cottage cheese, a little salt and a little pepper.

Ingredients:

2 lb. (457.6 g) ground beef (ground round or chuck)
7.5 oz. (225 ml) beef-flavored, strained baby food (don't cringe - see notes below!)
1 Tbs. (14.15 g) garlic powder
2 Tbs. (28.3 g) onion powder
2 Tbs. (30 ml) Worcestershire sauce
1 tsp. (4.77 g) salt
1 tsp. (4.77 g) ground, black pepper
1 Tbs. (15 ml) lemon juice
1 tsp. (5 ml) vinegar (red wine vinegar)
1 Tbs. (15 ml/7.08 g) "Miracle Whip" or any brand of mayonnaise

Preparation:

Brown the beef over medium heat in a large frying pan/skillet (make sure you crumble it very finely, like taco meat - I use a potato masher to do the job). Do not drain the fat!

Next, add all the remaining ingredients and simmer for a good 15 minutes. Serve the meat piled onto small hamburger buns ("baps") topped with yellow mustard and a couple of dill-pickle slices.

Make sure everybody gets a fork for all the meat that falls out onto the plate! Should make about 8 sandwiches.

Notes:

I use the fat-free brands of mayonnaise that are available and it works great! I also use three of the 2.5-oz. jars of Gerber ("2nd FOODS") brand "Beef and Beef Gravy," but you can use any brand you like. I forget exactly where I found this recipe, but it tastes great!