Better Than Maid-Rite Sandwiches

READY IN: 1hr
Recipe by DaleInCO

This is my version of the Maid-Rite Restaurant’s loose meat sandwiches. I searched the internet for various versions of this recipe, I ended up combining the ideas that I found and I put this recipe together. I hope that you agree that this recipe is better than the original Maid-Rite loose meat sandwiches and that you will enjoy these sandwiches.

Top Review by morelhunter

I rarely review any recipes, just because some recipes are not very memorable or worth the time. I've eaten a lot of Maid Rites in my life, since it was started in Iowa and I've lived here all my life. This recipe comes very close, and I do believe it is even better. The end results were delicious! I did reduce the amount of garlic powder to 1 tsp, a personal preference. Also, used diet rite cola, since the DH is diabetic. After it was finished and tasted, added salt and pepper to taste. However, those are all small changes to the recipe. To get the right consistency in the hamburger (it should be fine and small) cook it on med-low as instructed. If you crank up the heat, the meat will be larger. That's the secret to getting the size of the ground meat correct. Also, some people may say you should drain it, but they don't drain it at the restaurant. I'm adding this to my keep pile of recipes and can not wait to take it to our family reunion. Thank you so much Dale for posting this!

Ingredients Nutrition

Directions

  1. Heat a cast iron skillet over medium-low heat. Add the ground beef and the minced onions, sprinkle with garlic powder and sauté for a couple of minutes. Flip the meat mixture in the skillet and sprinkle again with more garlic powder. Break up the meat as much as you can with a spatula. Soon as the meat has lost most of its pinkness – remove from the burner.
  2. In a 4 cup measuring cup, mix together the broth, Coca-Cola, vinegar, Worcestershire sauce and the brown mustard. Stir this mixture into the skillet and return the skillet to the burner. Bring to a boil, stirring often to break up the meat. Soon as the meat mixture reaches a boil, lower the heat to a simmer and continue cooking over low heat till the liquid has been absorbed, about 45 – 60 minutes. It is very important to slowly simmer the meat till all of the liquid is absorbed thus imparting all of the flavors into the meat.
  3. Split the hamburger buns or sandwich rolls, smear some yellow mustard on the inside of the upper buns. Spread a couple of thin pickle slices on the lower half of the buns. Spoon equal amount of the meat mixture over the lower bun halves, top with an optional slice of cheese then place the bun top on top.

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