By Sandylee on January 27, 2005
Photo by LilPinkieJ
Photo by LilPinkieJ
"This is a very TASTY, JUICY, LOOSE MEAT sandwich filling. In reading thru this recipe you will notice the use of both fresh and dried onion.....please use the onion type specified in the recipe step you are on for maximum flavor. Although traditionally served on hamburger buns, this filling can be messy for young children trying to keep filling in. Try using hotdog rolls for the youngsters. Mustard & Onions are the seasonings of choice for this recipe. Added 11/12/2008 Maid Rite sandwiches are made across the country. One would think as a franchise all would be made and served the same way. This is not the case.... we have Maid Rites being served that are boiled or steamed, with water, chicken broth, beef broth, coke, or beer. There are those that add vinegar or sugar to the mix. Some top with mustard, onions, ketsup, and pickles......well, move over McDonalds! This is the way I made my Maid Rite sandwiches....faux or real....the name stands. As they say,,,variety is the spice of life. You can make changes to suite your tastes, share your changes here with me, I will try them all...unless we have some bazarre ingredients. Chocolate syrup will not intice me no matter how much I love chocolate."
Serving Size: 1 (191 g)
Servings Per Recipe: 6
"This is by far the best Maid-rite recipe ever. I lived in Hannibal Mo for 12 years and must have consumed over 500 maid-rites during that time. I have never found a recipe that so closely matches the true Maid-rite as this one."
"This recipe was right on! Coming from the mid-west I have had a made-rite or two myself :) I gave this a 5 star review but my DH said to give it 4 stars, he has never had one before, being from CA. and, was dissapointed that the filling did not stay in the bun well. Amateur!! Other wise...WOW! and thanks for posting!"
"When we lived in MN we were close to a Maif-Rite. This recipe looks authentic. The only things I would do differently is use beef broth (vs. chicken) and keep meat warm in a stainless steel colander over the boiling broth (for the steam & moisture). Messy when eaten, but so delicious!"
"These are really good. DH isn't a fan of the regular "sloppy joes" so I thought this might be a nice change for him. I was right, he loved them. I served them just as written and wouldn't change a thing. Thank you for sharing this easy weeknight meal with us."
"Really good..exceptional! I did a few adjustments...after browning beef (I use ground sirloin) I add a couple dashes of soy sauce to simmer down with chicken stock. While that is simmering I saute some mushroom slices and lots of fresh cut onions and then add the mushroom/onion mix to the simmering beef/stock mixture. Simmer away all the liquids. I do like serving mine with cheddar cheese shavings on top. Even better as left overs on noodles!"
"Maid Rite's are famous here in Missouri, these taste identical to Mark Twain Dinette's maid rite's in Hannibal Missouri. Just not as greasy. Yummy! Easy and everyone loves them. Bring on the mustard and pickles. Go well with homemade onion rings and some rootbeer."
"awesome recipe,nailed it taste better than THE maid rite"
"I made this of course and my hubby who has recently had these when he was out of state, said that if this wasn't the recipe for what he ate at the restaurant, it was really close. He was surprised. I picked this recipe out of all the ones posted on the net (but I used beef broth, next time I want to try it with chicken broth just to see if it tastes better or makes a difference) and this one worked! I think it tastes almost identical to White Castle hamburgers. If you don't put pickles or mustard on the sandwich, I think it would be pretty uneventful. I also want to try the recipe where they use Coke in it. I steamed the buns on top of the meat cooking as well. Thanks Sandylee!"
"My mom grew up in Illinois, where their was a maid-rite diner. As a kid, whenever we visited my aunt, we always ate at maid-rite. My husband never had a maid-rite until we got together. I was just telling my husband, let's make some maid-rites, we haven't had them in a while. The whole secret to a maid-rite is that you have to use dill relish. If you use other regular relish, it is not a maid-rite. I also put a little bit of ketchup on the maid-rite."
"I've been making these for years, coming from Iowa. Although these were good, they lacked something from the Maid-Rites I eat in Iowa. I believe, as you said, there are many variations on these delightful sandwiches, but I really prefer the ones with a little vinegar and sugar and cooked MUCH longer (more like 1-2 hours). The mustard and dill pickles are a MUST and often we like a piece of sliced cheddar cheese as well. If you live in southern Arizona, Claire's Cafe in Catalina now serves these as well as the famous Midwest's tenderloin sandwiches. Try them, they're delicious too."
"It's been a long time since I had a Maid-Rite. And while this doesn't taste exactly like I remember, it's pretty close. I like it."
"This is NOT a maid rite........not even close. I wish people would just call these "loose meat sandwiches" or something other than "the trademark - maid rite"! At least spell it differently if you are going to use the name on the "pretend" maid rite sandwiches!"
"Made this last night and my husband and I both thought it was good but we usually fix our Made-Rites just using water instead of chicken broth. We thought it almost made it not taste like hamburger, maybe too chicken-y. If I would make again using the chicken broth though I would omit salt. Right on the edge of being too salty but definitely a good sandwich recipe whether you use chicken broth OR water."
"I would actually say 3 1/2 stars. We liked this sandwich but did not feel that it had enough flavour. (We have never heard of Maid-Rite Sandwiches before.) I followed the recipe as written but decided to toast the buns and melt sharp cheddar cheese on them which did perk it up somewhat. I would try to make this again but would definitely have to play with the spices. It is a nice quick meal to make on sports night. Thx Sandylee."
"I was curious as to what a loose meat sandwich was as it is not well known in the Northeast. I admit, I only knew it from Roseanne, and I looked up many different recipes. I decided on this one because of the good reviews and made it exactly as printed. It was awesome!!! We had them with mustard and chopped onions and they were a hit at my house. I had never heard of Maid-Rite or Nu-way, and boy, was I missing out! So nice to have a taste of Iowa! The only thing RI is famous for is coffee milk! Google Autocrat coffee syrup-we had this to wash down the sandwiches! TASTY!!!!"
"I have never had a 'real' Maid-Rite, Nu-way or loose-meat sandwich, but have read lots about them and have tried many of the recipes here on zaar and liked them all.. but this one is by far our favorite.. lots of flavor! I've removed the other recipes I had saved off in my zaar cookbook and will use this one exclusively now.. Thanks much!"
"I made these for dinner last night, YUMMY. The only thing was it took longer then 10 minutes, more like 20 for most of the chicken broth to cook off or cook into the meat. Served these on toasted mini French rolls, chopped onions and a bit of shredded cheddar cheese, left off the mustard we are not big fans of it. HD and DS loved them as well as I did.I served them with homemade french fries! Certainly will make over and over again Wonderful flavor. Thanks for the recipe Sandylee UPDATE I MAKE THESE WEEKLY NOW!! WE ARE ALL ADDICTED TO THESE TALK ABOUT WONDERFUL COMFORT FOOD OUTSTANDING RECIPE THANKS A MILLION FOR THIS ONE"
"This is one delicious sandwich! I did add a generous dash of garlic powder to the ground beef while browing. The chicken broth adds a delicious rich flavor. It did take closer to 20 to 25 minutes to get my broth to cook down, but the wait was so worth it."
"I dove in and made this for a crowd of 24 last night. It was a hit. Many of the people had no idea what to make of these sloppy joes without sauce, but I ensured them... you just need to try it. And they loved it. Now here are my little changes... I used a little broth to soak the onions instead of water. I added about an extra teaspoon of pepper because I like it with hamburger. I didn't add any salt during cooking because of the broth, but I did add about a half teaspoon afterwards. I did add a few good shakes of some salt-free season-all, My best trick was using a potato masher to smoosh the meat into small crumbles. With as much meat as I was working with, there was no other way around it. I will totally make again and most like use it for OAMC to freeze for using with sammiches, nachos, etc. Thank you much Sandylee."