Maid Rite Sandwich Recipe: Iowa Loose Meat Sandwich by Donna John

Maid-Rite

Worcestershire sauce, beef broth, chicken broth, apple cider vinegar, soy sauce

In 1926, way back before Facebook, and even before TV, people just didn't know how to waste time. But, being really bored paid off for butcher Fred Angell. He worked to get just the right combination of a special cut and grind of meat and a selected blend of spices. When a deliveryman tasted Fred's new creation, he said, "This sandwich is made right." With that, the Maid-Rite was born. Fred was quite a sandwich maker but not much of a speller. Our select line of seasoned loose meat sandwiches are made from 100% USDA Midwestern fresh ground beef served on a fresh steamed white or wheat bun, with your choice of ketchup, mustard, onion and pickles.

I'm looking for a crockpot loose meat recipe. Here in Iowa, we call them Maid Rites. Cold and snowy day seems like the perfect day for them!

"Cook beef as usual add cooked mushrooms and onions and add cheese - use ground pork add chopped onion and apples cinnamon." -- Paula G. 

Maid Rite restaurant in St Joe Mo had no catsup and the meat was not browned. The boiled it first and poured off the fat. Then simmered with more water until done. -- Jeri M. 

When mom fixed Maid Rites, it was just browned hamburger, chopped onion,, salt & pepper. She'd add-2 T. of water & let it steam a few seconds,, then put in mustard. Funny how many different recipes for thr same thing. -- Marda S.

• 1 pound ground beef (85/15 recommended, see note 1)
• 1/4 cup water
• 1 tablespoon yellow mustard
• 1 teaspoon granulated sugar
• 1/2 cup onion finely chopped, plus more for topping (see note 2)
• Salt and freshly ground black pepper
• 4 hamburger buns split, for serving
• Toppings such as ketchup, mustard, mayonnaise, pickles, for serving

• In a large skillet, combine beef, water, mustard, and sugar. Simmer over medium heat until the beef is cooked through, about 5 minutes, breaking up clumps of meat with a spoon.
• Drain the fat if desired (I don't, and it is closer to the original recipe if you don't, but you can if you want). Stir in onion and season to taste with salt and pepper (I like 1 teaspoon salt and ½ teaspoon pepper).
• Serve meat on buns with toppings on the side such as ketchup, mustard, mayonnaise, and pickles. 

Here's how to make it: 

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