The classic Maid-Rite is a loose meat sandwich made with perfectly seasoned, tender slow-cooked ground beef served on a warm slightly sweetened bun. We have tried to replicate it for years and at long last, we have the perfect crock pot recipe and it is one to keep! If you have never tried one, run (do not walk) to your kitchen and make this!
A few years ago Chad and I traveled to Iowa for his high school reunion. It was a much anticipated trip.
I have wanted to see Iowa for years, not just for the corn (although I would fly out just for that). Ever since I first met him he had spoke of his favorite places in Cedar Rapids, so we had a long list of things to see and do. Visiting a Maid-Rite restaurant was at the top of the list.
I remember hearing all about Maid-Rite's in just about every conversation about Iowa for as long as I have know him.
Interestingly, Maid-Rite has been an Iowa tradition since 1926 (and a mid-west staple for many years). A Maid-Rite is a loose meat sandwich made with perfectly seasoned tender slow cooked ground beef served on a warm bun.
First of all, it is definitely NOT a sloppy joe. It is an unformed burger, featuring beef slow cooked in seasoning liquid leaving you with the most tender seasoned beef.
Simply served on a warm slightly sweet bun. It is the most spectacular simple sandwich you will ever sink your teeth into. Truth be told, I didn't 'get it' until I had my first sandwich.
Many family members have tried to replicate the magic that is the Maid-Rite. Many have failed.
My father-in-law like the rest of Chad's family, grew up on Maid-Rite's Loose Meat Sandwiches and a few months back he informed my husband that at long last, he had a recipe that was the best Maid-Rite he had ever eaten, perhaps better than the original.
I was so excited to get to work on the recipe. A few tweaks here and there and Chad was over the moon! SCORE. The sandwich starts with lean ground beef, slow cooked in a mixture of onion, beef and chicken broth with vinegar, brown sugar and a hand full of other flavorful ingredients that are cooked in a crock pot, tenderizing the meat and infusing the flavors from the broth right into the beef.
Scoop your beef onto a warm bun and you have a Maid-Rite even better that the original. Customize your sandwich by choosing your toppings. I am a cheese gal, so I love cheddar cheese, onion, pickle and ketchup on mine. I realize that ketchup was not traditionally served with a Maid-Rite until recently, but I am a rebel like that!
Use you imagination and custom create your own favorite! Maid-Rite's and sweet corn are the plan for our party. Perfect combo.
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Helpful Tips to make Maid-Rite Copycat:
- Maid Rite is traditionally served with mustard, but I am not one to follow the pack. Try it with ketchup and pickles or your favorite topping.
What you will need to make Maid-Rite Copycat:
- Slow Cooker - the slow cooker is almost my most used kitchen appliance, especially during fall/winter! It's just so convenient, and lets face it, it makes comfort food taste even better!
Enjoy!
With love from our simple kitchen to yours.
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Slow Cooker Italian Beef Sandwiches
See how easy this Maid-Rite Copycat is to make. Watch the video!!!
Yield: 8-12
Maid-Rite Copycat Recipe
The classic Maid-Rite is a loose meat sandwich made with perfectly seasoned, tender slow-cooked ground beef served on a warm slightly sweetened bun. We have tried to replicate it for years and at long last, we have the perfect crock pot recipe and it is one to keep! If you have never tried one, run (do not walk) to your kitchen and make this!
prep time: 10 minscook time: 4 hourtotal time: 4 hours and 10 mins
Ingredients
- 1 cup warm water
- 1 tablespoon dried minced onion
- 1 teaspoon low sodium beef base (or a bouillon cube)
- 1 teaspoon low sodium chicken base (or a bouillon cube)
- 2 tablespoons packed light brown sugar
- 2 tablespoons apple cider vinegar
- 1 tablespoon low sodium soy sauce
- 2 tablespoons Worcestershire sauce
- 3 pounds lean ground beef, uncooked
- 8 hamburger buns
- Optional toppings: cheese, ketchup, pickles, onions, mustard
Instructions
- Set slow cooker to high. Add all ingredients (except beef). Stir to combine. Add beef and stir until all combined and beef is completely coated.
- Cover and cook for 1 hour. Stir occasionally to break up ground beef. Uncover after 1 hour of cook time. Continue cooking on high for 2 ½ - 3 hours (with the lid off), until most of the liquid has cooked off. Continue to stir occasionally and break up any chunks of beef.
- Using a slotted spoon, serve a heaping spoonful on a warm bun and load it up with your favorite toppings. We love cheese, ketchup and pickles!
- Serve and enjoy!
Recipe developed by Donna Elick The Slow Roasted Italian
Copyright ©2014 The Slow Roasted Italian – All rights reserved.
Copyright ©2014 The Slow Roasted Italian – All rights reserved.
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Do you put your ground beef in raw or cooked into the crockpot???
ReplyDeleteThe ground beef goes in the crockpot uncooked.
DeleteEnjoy!
Donna , can you cook this on the stove ??
DeleteAbsolutely. Just be careful to make sure that the meat cooks for a long time, as it cooks it becomes this glorious creation that can not be achieved quickly. Lower the temp to medium and watch your cook time. Enjoy and let us know how it goes.
DeleteWe didn't have these where I grew up, but with all the rave reviews I just had to give it a go. I followed the recipe faithfully, right down to steaming the buns. I made steak fries and black cows for a fast-food nite at home. And it was tasty, but you know what? At the end of the day - it's still just hamburger! I've been cooking for about 50 yrs and I feel rather silly...it's hamburger. Long slow cooking does not transform it into anything, it's not like a brisket or pot roast. I would make this again -over a low flame on the stove. Not for hours and no crockpot needed IMO.
DeleteI enjoyed your take on this because that's exactly what I've thought. I had never heard of Maid Rite until I moved to Kansas with my Iowa raised husband about 15 years ago. So I had to see what all the fuss was about. And my take was very much like yours. It's hamburger. It's good but...it's hamburger. We've even been to a Maid Rite restaurant and I wasn't impressed. Good but not great.
DeleteYou are not supposed to put ketchup on a Maid-Rite...just mustard and pickles.
DeleteObviously, Anonymous who is not impressed with a Maid-Rite, you have never been to the Maid Rite in Cedar Falls, IA. They are excellent and people come from miles around to get them...and people who live in other states, head for the Maid Rite first thing when they are back in CF.
DeleteThis sounds interesting,But its not a Maid-Rite. The entire secret is that the meat is STEAMED. Very little ingrediants. Onion powder, black pepper, and chicken broth. Thats it.
DeleteEven easier, Take 3 tablespoons of dark molasses. Dissolve a beef bullion cube in a cup of water. Add the molasses and stir well. you can store the mixture for a few weeks in refrigerator if sealed. Take your ground beef and if you have a good stainless steal pan, use it to steam your ground beef. If you use 3 pounds of beef use 1/2 cup of the mixture. Add salt and pepper to taste. Catsup has always been a NO NO on a maid-rite
DeleteThere's supposed to be some Maid-Rite establishments in Texas.
DeleteBut last night, after reading about 20 recipes for so-called "original Maid-Rite" recipes on the internet, I came up with this.
In a crock pot set on low overnight with the vent open (if it has a vent):
3 lbs 85% lean hamburger
3 TBSP Worcestershire (Lea & Perrins)
3 TBSP Kikkoman regular Soy Sauce
1/2 tsp sweet paprika
1/4 C Apple cider vinegar
1 C Swanson's Chicken Broth
2 small yellow onions, finely diced
1/2 of a 12oz can Coca-cola
1/2 tsp Salt
1/4 tsp Black Pepper
Serve using a slotted spoon on hamburger bun with chopped onion, yellow mustard and dill pickle slices. Ketchup is optional.
After all these years, this actually did taste like the real thing!
There's supposed to be some Maid-Rite establishments in Texas.
DeleteBut last night, after reading about 20 recipes for so-called "original Maid-Rite" recipes on the internet, I came up with this.
In a crock pot set on low overnight with the vent open (if it has a vent):
3 lbs 85% lean hamburger
3 TBSP Worcestershire (Lea & Perrins)
3 TBSP Kikkoman regular Soy Sauce
1/2 tsp sweet paprika
1/4 C Apple cider vinegar
1 C Swanson's Chicken Broth
2 small yellow onions, finely diced
1/2 of a 12oz can Coca-cola
1/2 tsp Salt
1/4 tsp Black Pepper
Serve using a slotted spoon on hamburger bun with chopped onion, yellow mustard and dill pickle slices. Ketchup is optional.
After all these years, this actually did taste like the real thing!
Both TSRI's and Michael Young's recipes look fantastic and based on the ingredients I can tell will taste excellent. I'll be making both versions but on different weekends. Many places have a unique sandwich or dish that is special to locals and I love trying out all of them. My thanks to both of you :)
DeleteDo you add the ground beef to the crock pot raw or browned?
ReplyDeleteThe ground beef goes in uncooked and will cook in the crockpot. Enjoy.,
DeleteSeems like it would be very greasy.
DeleteI partially cook off my ground beef so I can drain any excessive grease. I also buy quality hamburger.
DeleteYou should be using a 95/5 or 90/10 ground beef, the leaner the better and never drain and there is no brown sugar or ketchup in or on a maid rite. Loose the sugar, Vinegar and soy sauce add a splash of rootbeer and you have a very very close version to the original
DeleteI've always wanted to try out a recipe for Maid Rite sandwiches - thank you!
ReplyDeleteAfter cooking for 1 hr. and uncovering the crock pot, do you leave the cover off for the next 2.5-3 hours of cooking time?
ReplyDeleteYes Mary, that is correct. Leaving the lid off will help the liquid escape. Enjoy and let us know how it goes.
DeleteDo you drain the meat at all?
DeleteThe ingredients make this sound like it would be so tasty. Pinning another one of you great recipes!
ReplyDeleteI literally have a Maid-Rite one block from my house but I can't wait to try this.
ReplyDeleteHere in Alberta, Canada we've never heard of this but I had all the ingredients PLUS we had another snowy spring day so I figured it was a good day to haul out the slow cooker. OMG!!! We JUST devoured this! Delicious. Thank you.
ReplyDeleteKate from Alberta
Never heard of this type of meat sandwich before, my husband would love this.
ReplyDeleteI grew up with a Maid-Rite in my small Iowa hometown...still love to go there! These are staple sandwiches in the Mid-west, you did a great job describing them!
ReplyDeleteTaylor's in Marshalltown?
DeleteTaylor's is AWESOME
DeleteThey are also called Sloppy Joes if you don't happen to have a Maid-Rite in your town or area. My mother made them all the time. Roseanne Barr also made them famous when she opened a loose meat sandwich business on her sit com show "Roseanne" many years ago that was set in Iowa but just called loose meat, not any specific brand name restaurant.
ReplyDeleteNo, Sloppy Joes uses tomato sauce and usually green peppers or chili powder..... maid-rites are a completely different flavor!
DeleteThese are similar to sloppy joes, as they are both made of ground beef and served on a bun. However that is where the similarity ends. Sloppy joes are made with a tomato based sauce and as mentioned above many times have mix ins like peppers. Enjoy and you can make these at home. Enjoy!
DeleteRosanne was set in Illinois.
DeleteYes, Roseanne was set in Illinois, but if you remember, the way their loose meat sandwich business started was that Aunt Jackie brought some back from Iowa on one of her trucking trips and they decided it would be a novel thing for the area.
DeleteYes, Roseanne was set in Illinois, but if you recall, the story was that Aunt Jackie brought back some loose meat sandwiches from one of her trucking trips into Iowa. Everyone enjoyed it and thought it would be a novel business for the area.
DeleteFYI...The original "loose meat" sandwich was first served up at "The Canteen" in Ottumwa, Iowa. Roseanne Barr's ex-husband, Tom Arnold was born & raised in Ottumwa, IA. Rumor has it... the loose meat made at "The Canteen" has 7-up soda in it for the sweetener. The Canteen is still open today and is located at 112 E. 2nd St. in Ottumwa, IA. They are similar in taste to "The Maid Rite" sandwich.
DeleteThe Maidrites were already famous before Roseanne met Tom. Roseanne only copied them for her show. There was no sugar in the Maidrite and you have way too many ingredients in them. Sorry close but no cigar! My neighbor in southern Iowa owned the Maidrite franchise.
DeleteActually the original Maid-Rite was and still is, in Springfield Illinois. Its the oldest drive-thru in the US too, serving since 1921. The secret ingredient is root beer syrup (not root beer itself). http://en.wikipedia.org/wiki/Maid-Rite_Sandwich_Shop_(Springfield,_Illinois)
DeleteThe original was in Muscatine Iowa. The one in Springfield was only an early one.
DeleteAnonymousMarch 25, 2015 at 1:33 PM:Fist madein 1920 by Carroll Dietz of Missoula, Montana, and imitated in 1934 by Abraham Kaled at Ye Olde Tavern in Sioux City, Iowa.It is the latter location that gave the sandwich its name.in 1926 under the name "loose meat," predating the name "tavern sandwich".In Illinois, this sandwich is also known as a loose hamburger sandwich.
DeleteThe original *Maidrite* may have been in Muscatine, but the original *loose meat sandwich* was made at The Canteen in Ottumwa, as pointed out above.
DeleteJudith they were never called sloppy joes; you might describe them as being like a sloppy joe without the sauce or peppers. But that's about it. There is NEVER ketchup on or in a maid rite. Also no brown sugar or soy sauce. The sweetness comes from the homemade rootbeer syrup. All wrong the original "Loose Meat" was a recipe that belonged to Luella Knippenburg of Illinois, her husband opened the Original Loose meat sandwich shop in Springfield IL in 1921. They opened the Original Maid Rite sandwich shop and drive thru in Springfield, IL in 1924. It is also listed in the National Historic registry.
DeleteIn Washington, DC back in the 1960's at the Hot Shoppe they were called loose meat sandwichs and were served with cole slaw on top. Very good, I still make them and serve with the cole slaw on top instead of the mustard and pickle.
DeleteThe original rule is NO KETCHUP! Otherwise you may have nailed it! The original Taylor's Maid-Rite in Marshalltown Iowa will NEVER put ketchup out to DESTROY their sandwiches!
ReplyDeleteVery true. But everyone has their own preference. The Maid Rite that we visited in Cedar Rapids has ketchup on the counter. Actually legend says that the reason there was never ketchup on the counter is because it was being stolen by hobos in the wintertime to make tomato soup, so they stopped putting it on the counter. Who knows. Either way. Enjoy!
DeleteI agree, grew up in Iowa eating these. Use ketchup if you must, but then do not call it a Maid-Rite! A travesty!
DeleteRight!! I've been to Taylor's in Marshalltown and ketchup is a BIG no no!! One of the best sandwiches ever!!
DeleteMy Dad worked at Taylor's when he was in high school.
DeleteIt was our favorite place to go when we visited Marshalltown!
The recipe is "top secret"...but everyone knows there is NO ketchup
UGH...They have ketchup on the counter at Taylor's now !
DeleteYes for your french fries!
DeleteTaylor's doesnt serve French fries only bags of chips....when you ask for ketchup they give it to with a touch of attitude lol I dont eat mustard so I asked for ketchup and the lady gave it to me with a smile and said well of you must ruin it here ya go!
DeleteI live in Iowa and if ketchup doesn't go on them why do they serve them with ketchup and fixings on them? It is perfectly fine to put ketchup on the maid-rite. People have ate it with ketchup on it for years and years. Tastes better with ketchup. Picture even has ketchup hahhhahahah
DeleteMy Grandparents were from Iowa and would make these for me when I was a kid and I would eat them like a hamburger (with Ketchup). They were completely horrified but I didnt know any better never having been to Iowa. It's still tasty.
DeleteMaid Rites shouldn't be confused with a Sloppy Joes. Sloppy Joes are made using some type of tomato sauce.
ReplyDeleteVery true! Thanks for stopping by. Enjoy.
DeleteI grew up eating these crumbled burger sandwiches in Boone and Ames Iowa. I have always suspected that two of the secret ingredients are plain old dry mustard and msg. They are the best sandwiches on the planet! No tomato sauce though, no chili powder - sloppy joe's are nothing like a Maid-Rite.
ReplyDeleteYou are so right. Definitely not a sloppy joe. Same idea of ground beef on a bun, but that is where the similarity ends.
DeleteCant wait to try this, I left Iowa a long time ago and every time I go home to visit I try and visit Maid Rites.... I took my fiance who is southern thru and thru.. I introduced him to Maid Rite 3 years ago...
ReplyDeleteCan you substitute red wine vinegar for the apple cider vinegar?
ReplyDeleteYou can alter the recipe, but it will change the taste. It will still be delicious. Enjoy and let us know how it goes.
DeleteI live in Pekin Illinois and they have they made right and all I could taste was mustard onion and garlic go figure LOL
DeleteCan you substitute red wine vinegar for the apple cider vinegar?
ReplyDeleteI'm looking forward to trying this...I'm from PA...never heard of it, but it looks good.
ReplyDeletewhen you cook the beef raw, what about the grease? does it cook down?
ReplyDeleteIt will cook down. Enjoy and let us know how it goes.
DeleteI'm planning to have them for a picnic for about 75 people. Can I just multiply the ingredients x people being served or would there be adjustments?
ReplyDeleteYou may have to adjust the cook time, liquid and time cooking with cover off. Other than that the ingredients would be the same. Let us know how it goes and enjoy!
DeleteAny ideas on how to adapt this recipe for a pressure cooker ?
ReplyDeleteHonestly, I have no idea. We make these in a crockpot. Let me know if you come up with something so ours readers will know. Enjoy!
Deletemy ex husband is from Illinois by Iowa border. in his town there is a maid rite. they come made with yellow mustard on them. I was leery at first but liked them right away. I still make them sometimes.
ReplyDeleteMaid Rite in Quincy Illinois is the best..probably where you're talking about
DeleteMy dad used to call these "road kill sandwiches" as a joke. When I first made these for my husband (who is from LA), he thought I was nuts... And then he ate 6 of them!
ReplyDeleteWell, I did it... per the instructions above. Hate to say it, but this isn't a Maid Rite. So, still searching for the recipe. It has to be simple: they're just not that complex. I found a much simpler recipe on cooks.com (called Original Maid Rite, let's hope it's true). I'll try that one after I've finished my 3 pounds from this recipe. Thanks for trying, though.
ReplyDelete1 can of root beer + onion + ground beef = Original Maid Rite
DeleteIs this by fact? It sounds more convincing that a busy restaurant would use simple ingredients to supply demand. 3# ground beef?
DeleteWhat rolls do you use?
ReplyDeleteA Kings Hawaiian bun or a regular hamburger bun would be delicious.
DeleteYou could also add shredded cabbage and make it like a Runza except it's on a bun. Runza is also a Midwestern staple (mainly in NE, though).
ReplyDeleteOh My GOD... Perfect to make in the 18wheeler going down the road. Start it in grocery store parking lot. Rest Area hour down the road to stir, Dinner is served at 6... Outstanding. Thanks you...
ReplyDeleteBeing from Ames, Iowa and growing up with Maid Rite sandwiches, I MUST try this recipe. I just made a different recipe that a fellow Iowan posted on Facebook and it doesn't even come close to the real deal. I will try this recipe and can't wait to taste it to get a little taste of Iowa again.
ReplyDeleteHi Roz, I am trying this recipe today! Will let you know how it works out!
DeleteP.S Harry Oates family ran/owned the Maid-Rite in Ames.... but you probably knew that!
DeleteI'm from North Carolina, where Sloppy Joe's are what I grew up on and loved. They are totally different from these as mentioned above. With that said, I am always open to new foods and tastes! It sounds like these are much loved out west.
ReplyDeleteDo you think it would work to cut the recipe in half? What adjustment would I need to make? Pinning it.
It would be helpful if everyone would try a recipe first and comment on it instead of just rushing to say "Looks good Ill try it!" Plus simple math works on food recipes just fine. If you reduce a recipe by half then therefore you would reduce the ingredients by half.
ReplyDeleteYes! And why don't they come back then, and say something useful AFTER they do actually make the recipe??
DeleteI agree, try before you comment, would be very helpful.
DeleteI differ, cutting a recipe in half, usually requires cutting the ingredients a little more than half. I'm not certain why, but trial and error has proven this to be true.
Have an awesome cooking adventure!
The Maidrite made right doesn't have any sweet or sour in it. Skip the brown sugar, and the vinegar! Close but no cigar! My neighbor owned the franchise when I lived in southern Iowa.
ReplyDeleteAnd for those of you claiming Rosanne made the Maidrite famous....Rosie copied it for her show. Maidrites were famous before Rosie ever was. I wouldn't patronize her restaurant after she and Tom left the contractors holding the bag on her "New" Ottumwa mansion. Sad.....a lot of people hurt by this....
so what is the recipe?
DeleteIs the meat HAMBURGER?
ReplyDeleteLOVE the TSRI :) Wondering if I could use ground turkey and how that might change the overall outcome??
ReplyDeleteYes. The first thing I noticed in this recipe is the photo with ketchup on it. I'm from Iowa originally.
ReplyDeleteI was told along time ago that Maid-Rites are meant to be served with mustard, no ketchup. Which is the way I like them. At the time, the owner told that only recently had they started putting ketchup out. I will be making this recipe tonight. I will have it with mustard. My wife with ketchup.
We lived in Muscatine until just before I started 6th grade and we got Maid-Rites there a lot. Fred Angell created the Maid-Rite in Muscatine in 1926. About the ketchup, Mom and Dad would say, "Ketchup on a Maid-Rite? You DON"T put ketchup on a Maid-Rite!"
DeleteI was born and than lived in Muscatine, IA until we moved right before I went into 6th grade. We got them a lot when we lived there. Fred Angell created the Maid-Rite back in 1926 in Muscatine. As far as the ketchup goes, my Mom and Dad would say, "Ketchup on a Maid-Rite? You DON"T put ketchup on a Maid-Rite!" The Maid-Rite mix that the Maid-Rite restaurants use now is a packaged thing they get from corporate which is different than the earlier days when each restaurant would make the mix themselves.
DeleteDonna, I have become enamored of your website in recent days and as such it's bookmarked and I read it often. I've made several of your recipes, to great acclaim by my family. You make me look really smart! Thanks for your meticulous instructions. Judging by the questions that ensue in the comments (especially of this recipe), you're not only a great cook but the most patient woman on the face of the earth. Anyway I'm making the Maid-Rites for dinner tonight and I've invited some family. We're all chuffed about it. Thanks for all you do! Bon Appetit and Love from Jenny the Pirate xoxo
ReplyDeleteWas so looking forward to this. Made it today and so disappointed, no flavour and I made it per recipe. I'm not a novice, have been cooking for over 50 years and people rave over my food. Sorry this was a miss! I will definitely have to doctor it up so hubby will eat and can't afford to throw all this meat away.
ReplyDeleteRecipe is good but definitely not a Maid Rite.
DeleteHave you ever tried the Maid-Rite from Greenville Ohio? Very similar with pepper
ReplyDeleteYes! And yum! Just don't put your hands on the wall!
DeleteMaid-Rite in Greenville, Ohio is the one I know and it is SO good! Love "the wall", but definitely won't put my hands on it. LOL. This recipe doesn't sound like the same Maid-Rite from Greenville (I know, this one mimics the one in Iowa). Now I have to see if I can find a recipe that sounds more like Greenville's recipe. And NO Ketchup. That's a travesty. :)
DeleteI was wondering when someone was going to mention Greenville! I honestly had no clue they were so popular out west! lol. Personally I like Crabills better than Maid Rights.
DeleteWas just a there Nov 2018. Actually brought some back to georgia.
DeleteThey use to use BEER to steam meat.
Nothing beats a MadeRite, made right!
This is very bland. We don't like the sweet taste. I'll stick to regular hamburgers or Taco meat.
ReplyDeleteI lived in Fairfield Iowa as a kid in the fifties and there was a diner there that served what they called "ZIP Burgers. For the last 50 years I've been craving one and trying to duplicate one. Your recipe has DONE it! I don't know if the owner of that diner copied his from MaidRite, but either way, I am so happy to finally be able to have that loose meat sandwich again. Much Thanks!!
ReplyDeleteI lived in Fairfield in the 50's. I am Larry roach and love maid rites. I graduated from fhs in 56
DeleteOh, and I forgot, I did add 1 1/2 teasp of cayenne pepper to make the Zip part.
ReplyDeleteI'm from Southeastern Iowa, and have lived in VA for a while. I crave these, and in the rare event I go home I have to have one. I'm beyond giddy to try this.
ReplyDeleteI grew up eating a similar sandwich called Nu Way in Wichita, Ks. and when I moved to Missouri, I was introduced to the Maid Rite and they are extremely similar, and both delicious! My simple, but almost exact recipe makes a smaller amount, but is right on! 1 lb. ground chuck, 1/4 cup onions, 1/8 c up A and W Root Beer, 1/8 cup low sodium soy sauce, 3/8 tsp Lawry's Seasoning Salt, 1/8 tsp black pepper. Brown meat until done and drain. Add remaining ingredients and steam until well done. Spread yellow mustard on both sides of bun and add 3 sliced pickles. Top with one scoop of meat mixture and one slice of yellow cheese. Wrap in waxed paper and microwave for 20 seconds. This will taste so much like the originals, that you will be amazed and they only take a few minutes to prepare! My family, friends always ask for my secret recipe!!
ReplyDeleteHmm - that's confusing, but my comment below Rainy here was supposed to be in reply to yours of April 24. :)
DeleteIf you ever go through Sioux City IA stop by Miles Inn and try a Charlie Boy Sandwich. It is a loose meat sandwich also and is very good. I was born and raised and we grew up on loose meat sandwiches. I'm trying this tomorrow for my Birthday, only missing he low sodium soy sauce so I'll use the full salt version. LOL Will give you my opinion after. Thank
ReplyDeleteAlso go to the Tastee-in and out 1 block from Miles Inn. It's better than at maidrite. I grew up in Sioux City, every time I go there...Tastee is on my list of must do.
DeleteI followed your clear directions for assembly, thank you for that! Next time I'm going to use your recipe also. I have to agree with a couple posts above that fast food chains (largely manned by high school students) would tend to use simple formulas with few ingredients.
ReplyDeleteMaid Rite restaurant in Greenville, Ohio has the best Maid Rite, even better than Iowa, and people come from all over just to get one. Their recipe is similar, but it is one of those "best kept secrets," and it is hard to duplicate. Many people have tried, but they can only come close.
ReplyDeleteThat is a big 10-4 I grew up in Ansonia which is about 8 miles north of Greenville and every Sat. my dad would head for the Maid Rite and he would bring home a very large sack of Maid Rites. The Maid Rite has been in Greenville,Ohio for as long as I can remember and I am 79 years old and I was always told they were steamed with vapor from beer being boiled, but as you said the recipe was always a best kept secret, and if you get to Greenville and go to the Maid Rite drive through you will see the wall up to the order window is covered with chewing gum, it has been that way for years...
DeleteI also grew up in Greenville, loving our Maid Rite sandwiches and the wall (now all the walls and some gum even higher up! Living in the Rocky Mountain west for a long time, we once stopped in the Maid-Rite at the BIG I-80 Stop in Iowa on our way to visit Greenville. The Maid-Rite sandwiches there were NOTHING like the ones in Greenville--no comparison. This month I will be in Greenville for a reunion and on schedule is a lunch at the Maid Rite--they now have a canopy with picnic tables for all the groups who plan to have a gathering there.
Deletethere is beer in the maid rite sandwich in greenville love there sandwich and you can only come close but will never be as good as going there
DeleteI agree! Greenville, OH has a great "Maid Rite" sandwich. I use a recipe that boils the hamburger in water, drain and then simmer in beer until all liquid has evaporated. The type of beer changes the flavor slightly. I used to use Bud Light but recently switched to Dos Equis Amber. This is a family favorite and requested often.
DeleteAn even easier way is 2 or 3 pounds of ground beef with some fat content, take 1/2 cup of water, dissolve a beef bullion cube in it, ad two tablespoons of dark molasses salt and pepper and after breaking up beef in a pan add the ;1/4 cup of the liquid. cook on a medium heat and continue to break up the beef. A hand held mixer works fine, After beef is fully cooked take a small strainer and fill with the loose meat, and push out the excess liquid , place on bun and add you own condiments. Store the remaining liquid in refridgerator for the next batch.
ReplyDeleteColumbia MO has a place called Mugs Up (https://www.mugsup.com/) that is a "drive-in" restaurant with car hops who take your order and bring it to you on a tray that you hang on a slightly opened car window. They serve zip burgers (exactly what your recipe is here), zip cheese burgers, fries, cheese fries, chili cheese fries, and floats (root beer is made in house) and served in a cold frosty mug. They've been in business for 51 years. Zip burgers are phenomenal and nothing better can be found in Columbia. I no longer live in Columbia and miss the zip burgers. Thanks tons for the recipe!!!
ReplyDeleteI know this is an old thread, it's 2019 I've been in Columbia Missouri at least 43 years. Mugs Up is still open and going strong. Usually open the season March close sometime at end of Oct.31. Yum wanting me some zip burgers and rootbeer
DeleteThere used to be a Mugs Up in Riverside Mo. I worked there as a kid in 64. I still crave those damn burgers. There is still one in Independence Mo, going strong. I go there when I am in the Kansas City area. I remember adding a packet of seasoning to the hamburger meat back then that slow cooked overnight. Maidrite burgers are similar but I think Mugs Up had the best loosemeat burgers and root beer around. I still crave them..So Good!
DeleteThis post reminds me of the love we Midwesterners have for White Castle hamburgers. People who didn't grow up here hear all the hype and can't wait to try them - but don't relate at all. I have seen many copycat recipes for White Castle. Some are close, but never right-on. Nothing is ever as good as the real deal. Maybe the packaging has something to do with it. Memories of our youth are very exact. We not only want the taste but also the experience. Copycat recipes can't do that. But it's still fun trying to.
ReplyDeleteIt's an acquired taste. Yum!
DeleteI'm looking forward to trying this recipe. I am originally from Iowa and love a Maid Rite sandwich. Every time I go home I make sure to at least get 2 stops in before leaving. I have tried many recipes, but to no avail do they compare. (they are usually not even close). I'll try and remember to let you know how it goes. Thanks for a different recipe. Oh, and I usually just put mustard on mine:)
ReplyDeleteI received your recipe from a friend and having never prepared or tasted this before, I wondered if I could prepare this ahead of time so I could see how it tasted and then freeze the meat for use in about a week for guests. Thanks!
ReplyDeleteI made this exactly as the recipe says today. I also went to our local Maid-Rite and bought 2 plain maid rites to do a side by side comparison. While good, this is not the Maid Rite recipe. For one thing the meat comes out too dark (from the dark soy, Worchestershire or brown sugar I assume). As to the comments it has to be easy for the Maid Rites to be able to do it, the seasoning liquid comes to Franchisees from Corporate (I asked our Maid rite owner). So the quest goes on....
ReplyDeleteWHO CARES ! Make 'em the way you like 'em !!!!
DeleteWHO CARES!! Make them and eat them the way you like them !!
ReplyDeleteMade this for Xmas. Followed the recipe exactly except used some real onions and 5 lbs of hamburger. It came out perfectly and we all thought it tasted exactly like a maid rite. It was very easy. Thank you!
ReplyDeleteI was introduced to Maid Rite when we drove with some friends to Iowa and it was love at first bite. Unfortunately, the only ones anywhere near us closed down years before I discovered it. I don't know if I'd love them as much if they were more readily available, but I think I would. I've seen a number of copycat recipes and there are some variations. Looking at the ingredients here, I think this one sounds right. I'll definitely have to give it a try. Oh, and I'm not a fan of mustard. Maybe it's not "right", but I do love mine with ketchup and onions. I can't wait to give this recipe a try!
ReplyDeleteWhich recipe
DeleteAny recommendation on fat to lean ratio for the beef?
ReplyDeleteThanks!
Near the beginning of the comments, TSRI explained that it was best to use 95/5 or 90/10 ground beef.
DeleteJust wanted you to know. We had a 50's Date night party at Central Baptist Church in Moline, IL. There used to be a lot of Maid rights in this neck of the woods. And while they have diminished over the years, we still have a hand full of them in the general area. So everone at the the party has probably eaten quite a few of them in their lifetimes. My wife got a ton of compliments using your recipe, along with rquests for the recipe. As far as I am concerned I need look no farther for the perfect Maid Rite recipe. Oh by the way. We had to name them Maid-Rong for this event, because we prined a full menu and what ever they ordered, they got a Maid-Rong. It was a blast. THANK YOU, THANK YOU, THANK YOU!
ReplyDeleteWe had a 50's date night at Central Baptist Church in Moline, IL. We had the fellowship hall decorated in a 50's style. Had a couple of places to have pictures taken.
ReplyDeleteMy wife got a ton of compliments using your recipe. She also got requests for your recipe, which we will print and give them (with your permission). We used to have quite a few Maid-Rites in this area. But it has dwindled down to a hand full. None the less, I assume most everyone at the event had eaten quite a few Maid-Rites in their lifetimes. Based on their response, they (as well as I) think it's the best copy cat recipe ever. By the way, we had to take poetic license and name them Maid-Wong's. The reason being, we printed out full menus and whatever they ordered off the menu they got Maid-Wong's and fries. It was a great time and your recipe made it a great success. THANK YOU, THANK YOU, THANK YOU!
Looking really, really good
ReplyDeleteHadn't heard of Maid-Rite before, but this was good. And so convenient! The little bit of sweet from the Kings Hawaiian bun was a good enhancement. Another keeper, thanks.
ReplyDeleteP.S. It's even better the second day after the flavors have blended more. Bob put cole slaw on of his & said that made it "gourmet". Thanks again.
DeleteThe recipe I have for Maid Rites at home is:
ReplyDelete2 lbs hamburger
1 large onion
1 c. catsup
1T vinegar
Dash of dry mustard
Salt and pepper
Brown hamburger, drain. Brown onion and add other ingredients. Let simmer for 10 min. I'm not saying this one will taste better - it is just one my parents used (they grew up in southern Iowa) and doesn't use a slow cooker.
How fun! Thanks so much for sharing Karla. Where in Southern Iowa? I have been receiving emails all morning about going to Ottumwa Iowa to try the Canteen's Loose Meat Sandwiches. Your parent version sounds very tasty. Let me know if y'all give this one a try.
DeleteRosanne show loose meat restaurant was modeled after the Canteen Lunch in Ottumwa, which has been in existence since 1927. Rosanne was married to Tom Arnold of Ottumwa who took her there and gave her the idea. Most Ottumwans visit the Canteen whenever they go back home. Unlike any other place.
DeleteI don't think I heard of the loose meat sandwich until I heard and read about it because of the Rosanne show. I'd love to try it! My personal preference would be to add ketchup
ReplyDelete(I do this with meat loaf), mustard is okay but I'd like a little ketchup. Also, I doubt I would like a sweet Hawaiian roll with a savory sandwich. But if I ever find myself in Iowa or one of its neighbor's, I'd love to try one as intended!
Sweet original King's Hawaiian rolls are the best!
DeleteIt's sound delicious for both of us me and my son too WOW
ReplyDeleteI make these. My kids call it, homemade sloppy Joe's.
ReplyDeleteI've loved these for years and have tried to duplicate them. One guy said he used to work at a MR and the secret was root beer & soy sauce. Tried it and yuck. I mean, the meat was okay but definitely NOT a MR. Can't wait to try yours.
ReplyDeleteIt's what's for dinner tonite.
ReplyDeleteAwesome. So, let us know how it went!
DeleteIf you double the recipe, does it need extra time in the crock?
ReplyDeleteIt would most likely need longer to cook. I would check it at the give time and keep an eye on it. Enjoy and let us know how it goes!
DeleteGrowing up I always thought these were great despite the love for them from my Dad and Grandma. Living on the East Coast now they are such a novelty. Passing this one along to the lovers.
ReplyDeleteThank you so much for sharing, Emily. Let us know how it goes. Enjoy!
DeleteAs a Senior Iowan the legend was Marshalltown, Iowa, was home of the first Maid~Rite restaurant. We were told the BIG secret recipe only had ONE secret ingredient, chicken bouillon. Of course I tried that, and while good I believed there was more to the mystery than that! I am excited to try yours! I asked the owner WHY there was NO ketchup, only mustard? I was told the Hobos hopping off the train used to go in for the free ketchup, which they added to water to make tomato soup. Unless things have changed that restaurant was very small, and the few seats were needed for paying customers. I believe the tradition continues to this day. I used to put ketchup packets in my glove box, and eat my sandwich in the car, so as not to offend anyone! (Felt like desecration)! I have traveled all over our beautiful country, and can tell you truly there is nothing that comes close to a Maid~rite loose meat sandwich!! It is a yummy cuisine experience you won't forget!! I hope this adds a bit of flavor to your discussion. :)
DeleteStill there...still small.
DeleteIt's called Taylor's. My family was there after my uncles funeral a couple years ago.My grandparents owned the cemetery in Marshalltown so most of us are there ;) My Dad and Uncle worked at Taylor's in high school. The recipe is a secret...I think a lot of the flavor comes from the pots that they cook the burger in...they are original from 40s-50s...
As a Senior Iowan the legend was Marshalltown, Iowa was the first Maid~Rite restaurant. We were told the BIG secret was only ONE ingredient, Chicken Bouillon, by those who claimed to know. I, of course, tried that, and while good, I believed there was more to it than that! I asked the owner WHY there was NO ketchup to put on my sandwich? He told me Hobos jumping off the train used to go in to the restaurant for the free ketchup, as they had no money they would mix it with water for tomato soup. Unless it has changed the first Maid~Rite restaurant was very small, and paying customers needed the few seats. I think you will still find today they don't have ketchup available, only mustard. I would tuck ketchup packets into the glove box before going and eat my sandwich in the car, so as not to affend anyone!! (Felt like desecration)! I must say after traveling all over this beautiful country there truly is NOTHING like a Maid~Rite loose meat sandwich! It's a yummy cuisine experience you won't forget! I hope this added a bit of flavor to your discussion. :)
ReplyDeleteDebbie is correct. Taylors Miami Rite in Marshalltown Iowa was the first restaurant. It is also the best. Go in sit down ask for a Maid-Rite, wet and you will have the best Maid-Rite experience ever whether you like it with onions, mustard, or yes even kethup!
ReplyDeleteAlmost perfect! Next time I'll cut down or leave out the apple cider vinegar. Made it a bit to tart compared to the real thing. I grew up on Maid Rites in Quincy IL. Walked home from school and regularly stopped for a snack of a Maid Rite on the way home. 24 cents each in 1973!!
ReplyDeleteI can't compare to anything as I've never had the real deal, but these were delicious. Love the slight bit of tartness from the ACV! Yum :)
ReplyDeleteYour recipe sounds wonderful. Never had one before but have heard of loose meat sandwiches. Now my search continues for the recipe for my beloved Lumburger recipe. Lum's was a great restaurant in Fla when I was growing up in the 1960's that had the best food - large hot dogs steamed in beer among other things but the Lumburger was the best!!! It was kinda a loose meat/sloppy joe kinda thing that tasted out of this world!!!!
ReplyDeleteI made this and it tastes just like a Maid-right! I used 80/20 ground beef. In Iowa they serve them with "everything" on top. That's ketchup, mustard, pickle and chopped onion.
ReplyDeleteMy husbands family is from Iowa and make these every time we are there. Nope, Not Impressed At All. Being from South Louisiana we Like Flavor, No Not everything Hot and Spicy, just Flavor! We've been making our version of loose meat burgers for years.
ReplyDelete2# ground meat, lightly browned. Drain fat add 2 cans Campbells Onion soup. Onion powder, salt pepper. Bring to boil reduce heat cook until soup cooks down. Yes add mustard and pickles on your bun and enjoy. Now this is Much Better Than the other, and easy!
In Greenville,OH, there is a restaurant called Maid Rite and they make a loose meat sandwich that people drive for miles to get. They serve theirs with chopped onion and cheese if you want it. Very good!
ReplyDeleteI grew up near Marshalltown, Iowa and still love to go to Taylor's when I am back in the area, you can watch them prepare the maid rites while you eat- ground beef, steamed, salt pepper and onions served with mustard and pickle. The secret is in using quality beef! They have also in recent years caved and the blasphemous unfaithful can get cheese and/or ketchup.
ReplyDeleteThe best Maid-Rite is in Rolla, Missouri. We have eaten at many different ones and none compare!!!
ReplyDeleteA big secret is to add a bit of water to the burger when you begin cooking it and cover with a lid. Also use a good dehydrated minced onion.
We've been to many, but by far, the best Maid-Rite is in Rolla, Missouri.
ReplyDeleteRemember when cooking your meat , make sure you steam cook it! That's the one of the biggest differences in the taste of the burgers. Just add water and cook with lid on.
Also, try using minced bionic (dehydrated) onions instead of raw onion.
How much warm water???
ReplyDeleteThere is a Maid-Rite in Lexington, Missouri and the sandwiches are delicious!
ReplyDeleteThere is a Maid Rite in Rolla Missouri
ReplyDeleteI am 63 and it has been there as long as I can remember
We used to have one in Waukegan, IL when I was younger, like 50 yrs ago, lol. It closed though eons ago. Iowa is the home of Maid Rites though. Yum!
DeleteLove to try this, but NO WAY would an Iowan serve a Maid Rite with ketchup. The Iowa way is mustard, pickles, onion. Period.
ReplyDeleteI'm from Sioux City. I would have to agree in that ketchup should not be allowed. However, my son will only eat these WITH ketchup and mayonnaise. If I! But then again, he also dips his pizza in a mixture of ketchup and mayonnaise. Eww..
DeleteI either eat my hamburgers with tartar sauce or by mixing ketchup and miracle whip together on a garlic bun! I also dip my fries in either tartar sauce or the ketchup and miracle whip mixture!
DeleteI used to work at Maid Rite and I can sau, unequivocally, that there is NO paprika, or any other spicy type of seasoning. I have been making the posted recipe for years and know that it is the correct one.
ReplyDeleteIjust made these was so disappointed followed the recipe exactly it was not a copycat recipe I grew up in Newton Ia it needed alot more seasonings and I even added a few liquid never cooked off had to strain it, believe me I know what a maidrite should taste like and this didn't even come close!
ReplyDeleteI worked at one. The secret ingredient not listed here is beer
ReplyDeleteEven if the hamburger is lean, fat needs to be drained off, didn't see anything about doing that. Fat needs to be drained off after meat is browned and before other ingredients are added so that the other ingredient don't get thrown out with the grease.
ReplyDeleteNo you never drain it; use 95/5 ground beef and the meat is never browned. It is slow cooked in liquid and crumbled.
DeleteI use to watch Roseanne on tv and she made this same sandwich and called it a loose meat sandwich at her café and it is very tasty. Marie Goodson
ReplyDeleteChicken base and chicken bouillon in this recipe can be used interchangeably, can't them? I see that they are basically the same in every aspect (except for the shape and packaging)
ReplyDeleteThe original Maid-Rite was made with bull meat. Very lean. Try asking your butcher for bull meat and see what kind of response you get after he stops laughing.
ReplyDeleteOur butcher actually has bull meat but I'm in Arizona now.
DeleteMy dad ran a Maid-Rite for 50 years and I worked there 12 years and all it is is boiled hamburger no ingedances
ReplyDeleteBS
DeleteI worked for Maid rite and will tell u that this as close as it gets. People this is an amazing recipe.
ReplyDeleteThanks so much!!
DeleteI grew up on maid rites and was told to use coca cola in the recipe. My mother swore by it. Anyone ever heard that?
ReplyDeleteIn Wichita, KS, there is a chain of restaurants called Nu-Way, been around forever. They make a loose-meat sandwich that sounds identical! Does anyone know if the recipes would actually be similar? They sure are yummy,
ReplyDeleteI cooked all day in my 3-1 cooker. I left the steam vent open (the vent is for pressure cooker mode) it came out fantastic. Also, I used fresh Spanish onion and grated it before putting in the mixture.
ReplyDeleteWe have a Maid Rite here in Rolla, Mo. It's been here forever. Nothing else tastes like a Maid Rite.
ReplyDeleteWe have a similar loose meat sandwich here in Nebraska called Tastees. Ground beef, onion, water, ketchup, mustard, salt, pepper,worcestershire sauce and cream style horseradish. Served on a bun with a pickle and mustard. I've made it a lot over the years but never in a crockpot.
ReplyDeleteHad to try it. I have to say, even the olfactory memories came rushing back while it was cooking. Loved it!!!
ReplyDeleteI have to comment that KETCHUP is wonderful on a Maid Rite. I've from Peoria IL and although we used to have Maid Rite a local place that serves "loosey burgers" drove them out of business. So try out "The 50's Diner" if you want the best one in central, IL.
ReplyDeleteI plan to veganize the recipe, so I will be replacing the beef with a TVP product that's already cooked. I'm assuming the first hour is not only to flavor but to cook the beef. If my protein is already cooked, would you first cook it an hour for the flavor or cook it for a shorter time, maybe 30 min.? Thanks! Bob
ReplyDeleteI can't find a link for the video anywhere on this page. What am I doing wrong?
ReplyDelete(Yes, I *AM* partially blind.)
How much hamburger do you use for this recipe.
ReplyDeleteWith the new cooker, Instant Pot, is there a version of Maid Rite loose meat for that cooker? I have an Instant Pot and everything that comes out of that is so tasty and full of flavor, and cooking time is cut down drastically! Any suggestions??
ReplyDeleteI see pointless comments here about ketchup and Made-Rite vs sloppy joe.
ReplyDeleteThe distinction is cooking vs. eating. Condiments used for eating are secondary to what happens to the meat depending on how it's cooked.
Ask any Chicagoan about ketchup on Chicago-style hot dogs - you'll get the same argument. But hot dogs cook dramatically differently than ground beef (and no, I don't put ketchup on hot dogs).
I'm an Ohio native but I lived in Iowa City for 14 years. The difference between a Made-Rite and a normal hamburger is more important than the difference between a Made-Rite and sloppy joe.
I cook my sloppy joe "Made-Rite style", which means to cook the ground beef slowly, crumbing it as it cooks, so that by the time it's all browned through, it's also completely loosely crumbed. And, by the way, once its browned through and completely crumbed, it's also completely cooked.
The root beer syrup, or Coca-Cola, are acids that improving crumbing of the meat.
Steaming would work as a commercial-level alternative, since steaming heats the meat more uniformly and thus fosters crumbing better. I don't steam, though - I stir continually over very low heat, breaking up the meat with the edge of a spatula to brown it through evenly as it crumbs.
I use the "Made-Rite" cooking method also for Italian meat sauces for pasta dishes. I don't like chunks in what should be meat _sauce_.
I have two CrockPots: a slow cooker, and a pressure cooker (CP Express). When I do meat sauces for pasta, I always saute' the meat first so I can crumb it Made-Rite style.
When ground beef is not crumbed as it cooks, one has to try to crumb it after the fact, when doesn't work well, for a reason: once ground beef cooks as chunks, uncrumbed, the juices dry out so as to effectively "glue" the meat into chunks. Breaking up such chunks after browns isn't the same as crumbing the meat as it browns. Slow crumbing ground beef has a much finer "grain" than is possible in my experrience otherwise.
My younger sister, who likes to cook, refuses to learn the Made-Rite method I use, for her pasta dishes, so her ground beef is always full of big chunks, ... and loose tomato sauce.
My sloppy joe doesn't have loose tomato sauce in it, nor does it have loose tomato sauce. The tomato sauce (which I add after crumbing/browning) is typically a small can of Contadina paste with italian herbs - and I brown/crumb in Worcestershire sauce (which my grandmother also always did). The WS goes in first thing (it helps with crumbing by distributing heat), the paste is added only after browning/crumbing. But that makes the difference between Made-Rite and sloppy joe a very minor difference.
I think they taste amazing. I Have it on warm in the crockpot as I type this. I did however cook mine a tad bit on the stove with the onion, beef and chicken flavoring before I put it in the crock pot. I am from Iowa, and I don’t think my husband and kids have ever had a loose meat sandwich.. I’m super excited to have them try this version since I now live in Wisconsin and there isn’t a sandwich like it around here! Thanks for the recipe! This will be great for parties as well!
ReplyDeleteThank you for the recipe. I followed exactly. It smelled delicious through the cooking process, and everyone loved it . We have never had a maid rite sandwich so we were not concerned with it being a close match or replica to anything Out of curiosity we looked up their menu and it lists a variety of toppings they serve so some of the above comments seem really unnecessary and yes ketchup is served as an option for these sandwiches according to the maid rite menu . It was very tasty , again thank you for the recipe.
ReplyDeleteI attended college in Centerville, Iowa from 1957-59. There was a Maid-rite there, which was owned by Jean and Sol Kozlarich. I remember seeing Jean putting frozen packages of ground beef into the cooker, and occasionally stirring the meat as it cooked. The meat cooked by steam, mostly; because there was a lid which covered the cooker.
ReplyDeleteToday, I live in Davenport, Iowa, and there is a Maid-rite about 2 miles from me. I think I need to pay them a visit and get a Maid-rite to renew my appreciation for what I always thought was a great sandwich.
Can I put the hamburger in frozen? Thanks!
ReplyDelete