Folks from Iowa are most likely very familiar with the Maid-Rite sandwich. For the rest of you, find out about this favorite Iowa loose meat sandwich!
The Maid-Rite sandwich…it doesn’t look like much, but looks can be deceiving. In fact, the first time I was served a Maid-Rite, I was in Iowa and had been handed a bun full of loose ground beef. I was a little perplexed as it seemed like something I would make on a night I didn’t want to make dinner for my kids – so I’d try to pass off plain ground beef as dinner. (Come on, don’t tell me you haven’t done something similar!).
What I didn’t know is the Maid-Rite sandwich would soon be one of my favorite, easy dinners to make. The beef is tender and flavorful, made with simple ingredients I always have on hand. It’s as easy as serving ground beef for dinner, but 100 times better!
Like all famous midwestern recipes, everyone makes their Maid-Rite sandwiches a little differently. Some people add pickles or pickle juice. Others used dried minced onions. Some add a bit of BBQ sauce. I like the version I’ve adapted to for our family best.
If you’re from Iowa, you’ll have to let me know what goes into your Maid-Rite sandwiches!
One thing I absolutely love adding is a bit of smokiness in the form of San Francisco Salt Co. Cherry Smoked Sea Salt. If you don’t have this at home, no worries. Just add some Kosher or Sea Salt and you’ll be fine…but for that extra smoky kick give the Cherry Smoked Sea Salt a try!
I’ve been making Maid-Rite’s at home for many years now and there’s a reason I’ve never shared the recipe on Dine & Dish. It’s so, very easy, you almost don’t even need a recipe. So don’t laugh that I’m sharing this with you today. Just make it and enjoy having another easy weeknight recipe on hand!
(PS – if you cook with ground beef or ground turkey a lot, this inexpensive utensil is a life saver to break up ground beef!)
The History of the Maid-Rite
I’ve had several people ask me about the history of the Maid-Rite sandwich. There is a local restaurant in Marshalltown, Iowa which is near my husbands home town. The owner of that restaurant started serving the original Maid-Rite sandwiches in 1926 and the franchises expanded from there.
I do know there are a few Maid-Rite restaurants in Missouri and Kansas, but it seems this loose meat sandwich trend hasn’t caught on outside of the Midwest.
One thing to note, a Maid-Rite is not a Sloppy Joe and can’t really compare. The only thing similar is they are both made from loose ground beef and they are both served on a hamburger bun. A Sloppy Joe is a saucy, tomato based creation while the Maid-Rite doesn’t really have a sauce.
Enjoy this quick and easy recipe! If you ever are traveling through the midwest and spot a Maid-Rite restaurant, make sure to stop in and enjoy one for yourself (although I like this homemade version better, honestly).
Maid-Rite Sandwiches Recipe
Ingredients
- 1 teaspoon olive oil
- 1/4 yellow onion minced
- 1 pound lean ground beef
- 1 cup beef broth
- 4 Tablespoons prepared yellow mustard
- 2 Tablespoons Worcestershire sauce
- 1/8 teaspoon Kosher salt or San Francisco Salt Co Cherry Smoked sea salt
- 1/8 teaspoon freshly cracked black pepper
Instructions
- Heat olive oil over medium heat in a large skillet. Add minced yellow onion and cook until tender.
- Add lean ground beef and break up into small pieces/crumbles while it cooks.
- As beef begins to brown, stir in beef broth. Add mustard, Worcestershire, salt and pepper.
- Cook over medium heat for 15 minutes, or until liquid is mostly gone.
- Spoon onto buns and serve.
Here are more great easy beef recipes:
- Easy Peazy Mealsz has an awesome Slow Cooker Sloppy Joe Recipe
- I love these Philly Style Sloppy Joes from Gimme Delicious
- These Nebraska’s Stuffed Beef Sandwiches from Taste of Home are so good!
- This is truly the BEST meatloaf recipe around from Spaceships and Laserbeams
I have never heard of these! I don’t eat meat, but I know my husband would love them. And now I’m dying to re-create them in vegan form.
My sister makes hers with lentils.
I read about Iowa Loose Meat sandwiches, did some research, weighed the recipes for their merits….. chose one and adopted it…. however I have never had a Maid RiteLoose Meat sandwich….my wife and I took a trip from Indianapolis to the closest Maid Rite located in Ohio …. only to find it closed for the holiday weekend…. still haven’t had an “ authentic Maid Rite….. but the recipe you shared has a lot more flavor than the one we originally adopted ….. going with your recipe from now on….. thanks much for sharing.
Enjoy! I hope you get to have an authentic one sometime soon!
I’m from Iowa, born there. Ate Maid-Rites all my life. One thing WRONG about your recipe: NEVER fry in a skillet or pan! Use a double boiler. Put meat in top pan with salt, about 1/4 tsp per # of meat. Cook, covered, over water-filled bottom pan (reason for using double boiler). Stir occasionally to break up meat. Cook on Low heat until meat is done, about 15 – 20 minutes. To assemble sandwich put mustard on bottom half. of burger bun. Add chopped onions then scoop of meat. Add top half of bun. There you have it — an original 1930’s Maid-Rite.
I am originally from a little town called West Plains Missouri and your Maid-Rite is the one we grew up on. I now live in Oklahoma City and we used to drive back to visit our family and bring some back home. They were the best sandwich I grew up on. Can’t find them anywhere in OKC. I found out the place in West Plains has closed. I guess I will try to make them myself. Your recipe is the way we had them.
The Maid-Rite in Rolla, MO is still there!
I’m from MO.and have been to Rolla numerous times. Never knew there was a Maid-Rite there. I thought the only one around was in Hannibal. My family is from Iowa near the original Maid-Rite and loved having these when we visited.
Exactly, no fry pan. Double boiler to almost steam the ground beef
I’m from Iowa too, and that’s how I remember the taste as being very simple and delicious. I will try your receipt thanks for posting .
Sandy
Cheddar rites are good too,just 1 can of cheese whiz per lb of beef
Ohhhhh that sounds so good! Thanks for the tip!
We make ours with brown sugar, mustard, vinegar, ketchup, minced onion, Worcestershire sauce, salt and pepper all simmered with the browned meat to make them slightly closer to a sloppy joe but they’re still called maid rites. The Mennonite ladies at my aunts church brought some for my grandpa’s funeral and theirs had a similar sauce but they put oatmeal in theirs.
That would be a sloppy Joe what you are describing.That is something totally different.
That does sound like a sloppy joe, the maid rites from Dave’s Frost Top in Janesville, WI added BEER instead of broth!
Wowi!! Really, I’ve been in morning ever since Dave’s frost top closed. It was a huge part of my childhood. Of course as a Sconnie I want to know what kind of beer?!?!
We have found.that Heineken comes closest, but we also no longer put beer in the recipe. Randy S. from Newton, Iowa
Beer sounds greattt
I’m 5th generation Iowan and our family put ketchup in our maid rites. It wasn’t a lot, not so much that it was goopy like Sloppy Joes. No one can tell any other Iowan that their recipe doesn’t qualify as a maid rite. Every family develops their own particular added ingredients. Most alterations in the particular ingredients would be due to availability (during WWII a lot of fillers were added because meat was more expensive or rationed) or personal preference. Later when I moved to California, I hated the Sloppy Joes that we got at school because of the beans, peppers and spices they added. Our maid rites were very simple. My mother put In onions, mustard, and some ketchup and we ate it between slices of bread. Now, when I make my own, I don’t put in the onions but add pickles, and tend to buy buns, but also eat it with bread slices. When I was very little (under 5 years old) I always saw the Maid Rite name on the package of meat which is what I always associate with them.
I was born in Marshalltown Iowa I am 66 and remember the low stools at the counter. Going with my mom and the handmade milkshake are so good. Great now I want one, and I am in Illinois lol. They will put pickles on your sandwich and they do come dry or wet just more juice. They would not put catch up on the sandwich but now put a bottle of catchup on the counter. But don’t I repeat don’t ask them lol
What I love the most about this recipe is the stories people are sharing! Thank you for your comment!
I grew up in Iowa as well. Maid rites we’re in our weekly rotation. My moms recipe was similar but with a dash of vinegar. People don’t know what they are missing!
That sounds like a variation of ‘Cloverburgers’, which have been served at the Cedar County (Iowa) fair for over 50 years. Their recipe includes ground beef, dry oatmeal, ketchup, yellow mustard, and brown sugar. The oatmeal helps hold everything together, so it isn’t so messy. You can adjust the level of ‘sweet’ or ‘sour’ by using different amounts of mustard or brown sugar. We like cloverburgers best with American cheese and pickles.
Forgot to mention that I worked as the Maid Rite in my hometown when I was a teenager (MANY years ago), and still love Maid Rite sandwiches. I’d encourage everyone to try the recipes for Maid Rites and Cloverburgers. They’re very different, but both are delicious!
Maidrites are made, and taste (better) than sloppy joes.
Joe’s. Meant maidrites are made differently than sloppy joes
I loved that you shared this! I think I am going to have to start a series next year sharing these types of recipes. I use dried minced onion in mine and I like to top them with pickles and mustard.
So I’m not familiar with the Maid-Rite sandwich, but I gotta say that it sounds awesome! It’s easy, and who can anyone complain with ground beef on bread? It’s kinda like a deconstructed hamburger! That smoked salt also sounds amazing…I’m a sucker for all things smoky, so I need to get my hands on some of that salt ASAP! And tonight’s dinner: Maid-Rite sandwiches!
I’m a midwest gal so why haven’t I heard of this? Ohio needs to get with it! Pinning to try!!
There is a maid rites in Greenville, Ohio that has been there for years! It’s known for it’s bubble gum walls and is highly recommended! Look it up sometime and venture if you can. It is so worth it!
There is a Maid-Rite in Greenville, Ohio. Northwest of Dayton, Ohio. It’s a tiny place, but delicious and cheap!
Only Ohio location is in piqua.
Greenville has their own MaidRite restaurant Greenville, since 1934.
Isnt the one in Piqua attached to a Sunoco gas station on 25? and is it still open now?
. Ohio has a maid rite shop it is located in Piqua and Greenville.
These take me straight back to my childhood, and I could not be happier about it. Gonna need to make some shoestring french fries and milkshakes to go right along side these beauties!
shoe string and milksakes alws with mine, hammond, In back in the 50/60’s. will bemaking these soon. good teenage memory.
I use to go to Christopher Illinois Maid Rite when I was n high school
Both sets of grandparents and great grandperents lived in Christopher, Ill. My parents moved to Florida in 1954. My sister and I when we reached the ages of 10 and 8 were put on a plane and sent to Christopher for the summer. My Dad’s parents owned the Maple Leaf Market. They made the best homemade bread. We loved it there. But we would go to the Maid Rite all the time. Oh my gosh they were so good. Theirs pies too. I really miss not being able to have these sandwiches. Very hard to recreate. The good old days!! Great memories. Was last there in 2003 and of course had me some maid Rites! !!
I love all the memories tied to these sandwiches! Thanks for sharing!
Girl, you made my day! I’m Iowa born, living now in Europe and Thanks to you, I will soon be enjoying a made rite.! Thanks a ton!
Yay! Enjoy!!
I put the cooked meat into a slow cooker with the broth for at least 4 hours. Make the meat so tender and flavorful. The sandwich will melt in your mouth! I grew up eating these in Perry Iowa. Yummy!
My folks and I ate often at the Maid Rite restaurant in Des Moines, Iowa when I was growing up. Surprisingly my Dad found a Maid Rite restaurant in Anaheim, CA in the 70’s or 80′ and of course he ate there a lot also. Burgers were not fancy but amazingly great.
I use either beef broth or (I know it sounds weird) a can of Campbell’s Chicken Gumbo soup. Either is amazing cooked in the crockpot all day. Another fun fact about maid rites….some places call them taverns :0)
I found that out after posting this – who knew? I love your idea of using chicken gumbo. I bet the flavor is so good with that. I’ll try it next time!
Yes made with chicken gumbo soup makes delicious maid rite. I use to make it for my family. I am from newton and found out the taste was pretty close to the original maid rite and the kids loved them. I live in Florida now and now I M Hungry For A MaideRite. Going boy make them for supper
Beverly. I’m from Newton also. Do you remember Snooks Inn right next to maid rite? Same concept. They were both delicious
Yuck! No way … Sacrilegious!
Gr. beef, chicken gumbo soup, a squirt of yellow mustard and ketchup, elbow macaroni cooked and you gave another delicious sandwich.
Adding Chicken Gumbo Soup to ground beef is NOT a Maid Rite. It is a Gumbo Burger. My grandfather designed and built the vat in which the meat was cooked for Mr. Angell himself. . It was like a swimming pool with a deep end and shallow end. There is also no mustard in the recipe at all. Not sure of the correct ingredients, but I’ve come close a few times.
So I am a Chef from the UK and grew up watching the show Roseanne where they sold loose meat sandwiches…..I had forgotten about these until I just started watching the show again tonight and now am desperate for one of these!! I would love to know what the original recipe for these sandwiches are or at least as close as you can get it! Would make an Englishman very happy indeed 🙂
This is the closest copycat I’ve run into , enjoy
ingredients
1 pound ground beef
1 medium onion, chopped
12 ounces Coca-Cola
1 tablespoon Worcestershire sauce
1/2 teaspoon salt (or to taste)
1 tablespoon black pepper (or to taste)
8 soft hamburger buns
yellow mustard
pickles
directions
Brown ground beef and onions, making sure to crumble the meat to a fine texture (a potato masher works well for this). As the ground beef and onions are browning, be sure to drain all the grease off as it’s cooking.
When the ground beef and onions are cooked, add the Worcestershire sauce, stir, and then add the Coke. Cook this until all the juice is absorbed into the meat mixture, about 20 minutes.
You can also put this mixture in a crock pot and cook on low for 4 to 6 hours.
Serve on buns with mustard and pickles.
Oh I’m so intrigued by the addition of Coca-Cola! Thanks for sharing. I can’t wait to try this.
Steve, I tried your recipe tonight and it was perfect. Please allow me to provide a bit of history first. I grew up in Cedar Falls, Iowa, graduated from University of Northern Iowa and relocated to San Jose, California in 1985. While growing up during hunting season, our favorite mid-day stop was a bar in Hudson, Iowa for lunch. It has been so many years that I don’t remember the name of the bar but they had the best maid-rite sandwiches on the planet. I met and married a San Jose girl who has obviously never heard of maid-rite sandwiches. We have assablished a Friday night ritual over the years when we like to have something different for dinner after a long and tough week. Tonight was the night for burgers and for some reason, I remembered those maid-rite sandwiches so I searched and found your recipe. I stopped by the market, picked up all the ingredients and followed your simple instructions after I returned home. I noticed while reading this blog that most people have put their own spin on this recipe. I followed your recipe and it was fantastic but I did notice a few key steps that one must consider if they wish to duplicate the recipe from the good-ole-days. I strongly recommend heating the buns in the microwave for about 30 seconds just prior to adding the meat to the bun. Second, don’t expect others to get excited about something that we have learned to love while growing up. I sat down and had four sandwiches with a bowl of Chile and wow, I’m stuffed. Well done!!!
This is the recipe i grew up on.
I grew up in Tipton/Cedar Rapids, so I obviously grew up with Maid Rites. I just made this version — very tasty. But wow … 1 Tablespoon ground black pepper?!?! I didn’t remember Maid Rites being that peppery. My lips are still burning 😮 But still excellent!
Simple is best. You want some fat in the meat, so 85% is best. Rehydrate a tablespoon of dried minced onion. Begin browning the beef, use you potato masher to break down the meat. Throw in the onions any liquid lrft and all, healthy squirt of yellow mustard keep mashing and mixing. Add salt and pepper. Add some water til the mixture is just about covered, the water will help give you a finely minced texture for the beef. Cook off the water. Serve on buns. You can add slice of cheese for a Cheese-Rite! Decorate your sandwich as you wish. Plain is delish too!
Tami R., May I ask your grandfather’s name? My dad claimed something similar, even to describing the vat as being “like a pool”…
I’ve made the chicken gumbo variety since the late 50’s. My mom made them with tomato soup. Neither are the original “Maid-Rites” the real recipe is a secret.
This is the way a lot of iowa church recipe books make theirs. I have made them for 50 people or more and all love them. I also put catsup and mustard to taste i i add pickles and more mustard for me.
I grew up in St JosephMissouri & loved these!
Grew up in Hannibal, Mo. We got our made rites at either A&W or the Mark Twain Dinette. I’ m vegan now, and sometimes use Garden crumbles or TVP to make my made rites.
QUINCY, Illinois has an original Maid Rite. It’s been there for many years. Every time we visited my grand parents, that’s where I had to go. Love them.
I did too. I love to get a Maid Rite when I go back.
Rose, my family is from St Joe also! It’s how I came to love maid rites too!
We are a picky family but usually we make these for any big get together because everybody can enjoy them. Our Iowa variation has ketchup, brown sugar, Worcestershire sauce, a tiny bit of mustard, and chili powder. There is a recipe with actual amounts but no one ever uses it, we just add until it tastes right. Optional baked beans.
My mom ran a busness in blue rapifs ks they werr anle to get seasoning 4 loose meat. But 4 20yrs havent been able to find it. Wr called it speed burger she closed 8n 88 an people see her an ask 4 reciepe we have tried brown gravy mix an now this reviepe both r close but not quite.
I ate Mau Rites in Christopher, Illinois in the 1950’s! Can’t wait to try this recipe!!
Just made these tonight. Thank you for the recipe.
When I lived in Davenport, the Maid Rite was just down the street… Now, Im in NY and crave a Maid Rite often… Woe is me !!
It was on Harrison Street. I’m from Davenport and now in San Diego.
Haven’t had made rights in years in fact forget about them. Born in IOWA and raised on them but moved to VA.
was flipping channels and saw the old Roseanne TV show about “lose meat sandwiches” and went hold the phone here!
Found the orig recipe and added in some liquid smoke flavor and the memories flooded back….great ,quick dinner with camp beans.
what is the orig recipe ?
My Dad made Maid Rites occasionally when I was a kid. I thought he was just making something up and giving it a funny name lol. We ate Sloppy Joes all the time so I just figured he didn’t have the right ingredients.
It makes sense now as his grandparents were from Iowa and he was born in, and spent a few years in MO.
PS.
A Maid Rite with any variation of ketchup is a Sloppy Joe. Although now I live in NJ and they call a deli sandwich with Cole slaw a Sloppy Joe. My brain hurts.
I went to high school in Rolla MO and Ate at our little MaidRite Shop at least weekly. After high school I moved away and have missed those great sandwiches ever since. I now live in South Carolina And haven’t seen a MaidRite franchise anywhere. I might have to take a looonnnggg road trip for one now!!
I agree that they are made from a steamed and or cooked in a pool type recipe. I’ve never been able to exactly duplicate it but have comes pretty close. I’ll try adding some of the ingredients from the original post Going to get some ground meat tomorrow to make an attempt. !!
In 1926, the Maid-Rite sandwich was born! Fred Angell started the concept in Muscatine, Iowa. Fred began to franchise his idea, selling the rights to Newton, Iowa in 1927 and Marshalltown, Iowa in 1928.
I grew up in Muscatine in the ’50s and ’60s. There was a MaidRite shop about two blocks from my home. We probably had the sandwich at least twice a week for years, and their pork tenderloin was equally fabulous.
Your receipt is close. I learned the real ingredients when I dated someone who worked there. Sorry, sworn to secrecy. It’s also a ritual in Muscatine that the only proper drink to accompany the sandwich is a very cold draft root beer in an iced mug.
Dave, I’m so glad you mentioned the frosted mugs of draft root beer! I was born in Oskaloosa, Iowa, and remember going to the Maid Rite Drive in to eat supper lots of times. I can still see the little red plastic baskets that held the maid rite sandwich and shoestring French fries. The frosty mug of draft root beer was always a must!
I remember my parents liking tenderloin sandwiches as well! There was a little cafe that we went to where my parents ordered these. We moved from Oskaloosa when I was 6 years old to Wyoming, but maid rite sandwiches were a staple in our home growing up! My mom added fresh minced up a onion, worchershire sauce, paprika, and salt and pepper. We got “ to dress “ our own sandwiches with the following toppings. Ketchup, yellow mustard, dill pickle chips, and tobacco! Side dishes veried but pork and beans and shoe string potato chips stand out! And root beer was a special treat. I still enjoy a good root beer float.
Oh my, jogged my memory. The Pork Tenderlouns sold at our local Maide-Rite were fabulous.. Until mentioned I onlg remembered the maid rites. Every Memorial Day we picniced in rhe cemetary across the street from the maide rite on Main Street i Rockford, Illinois. Delishcious.. .
I forgot about the pork tenderloin sandwich! It was huge!
Oh my! Yes, the tenderloin sandwiches were the best!!
My mom worked at the Maid-Rite in Marshalltown,IA loved going there having A cherry coke or a yummy shake with a maid-rite a n d guys barb-b-que Chips. Miss Iowa Maid-Rites sitting around the counter with my family.
I grew up on these in Independence, Iowa. If you really want to match the original, add a little mild curry power. I swear that’s the “secret” spice.
Oh I love Independence, especially their 4th of July parade! My brother in law lives there…Michael and Jessie Doyle and their kids. My husband is from just down the road in Manchester!
Michael, I spent summers off and on in Independence Iowa too as a young kid. I remember going down stairs to a small place to get mine and the other place was at the other end of town. My cousin tried to maid them but he added to many spices and it turned into more like a sloppy joe. I will try the curry next time. Thanks
Sandy
We just experienced the Maid-Rite in Greenville, Ohio, a couple weeks ago. Hadn’t had one since eating at the shop in Des Moines, IA next to Terribles Casino. It was interesting to see the gumball walls in Greenville and we were happy to know that gum wasn’t stuck under the tables. LOL
My mom worked at the Maidrite in Macomb , Il for 9 years (1973-82). They used ground beef, water, salt and pepper in a very well seasoned steam trough.
Yet another pretentious recipe.
My mother grew up in Quincy, Illinois where The Maid Rute on 12th St.was the place to hang out young or old. Growing up in St. Louis, we traveled to Quincy often to visit Grandma and Grandpa and thre rest of the famiky and eating at The Maid Rite was always part of our visit, as well as stopping onour way out of town to bring a sack home. Mom made hers with oonion soup and mustard, but my husband and I played around with the recioe until we agreed on just ground beef, (leave some of tge grease after frying add fresh onion sliced thinly, beef bullion, and mustard. Add water and boil until water is gine. The more water to boil off, the more tender the meat.
Karen, My Mom was born & raised in Quincy also. My favorite part of going back to quincy was Maid Rite. The loose meat sandwiches & pork tenderloins. Oh yummmmmy!
KAREN ME TO THE MAID-RITE IN QUINCY, ILL IS THE BEST IN THE WORLD I LIVED AT TAYLOR ACROSS RIVER AND WOULD EAT THERE ALL THE TIME
.My mom was also born and raised in Quincy. Our family lived in Tennessee and every summer when we visited my grandparents and all the other relatives, Maid Rite on 12th street was a must place to go to.
I grew up with “Maid-Rites”, because I am an Iowan by birth. In recent years, there used to be a franchise here in Layton, UT, owned by a retired GI. Sadly, they did not stay in business, despite the number of former Iowans here in Utah, or travelers vacationing here. It sure brought back beautiful memories. The “loose meat” sandwiches far exceed the standard shaped hamburgers. We were sad to see this entrepreneur go out business. Tried to support them as often as we could. Trouble is, this new young generation, cannot be bothered by something of the past. I guess they can’t try and like new old things.
So, I’ll learn to make it myself with this recipe. Thank you.
Oh that’s so sad they went out of business. There are a couple places around where I live, but the best are still in Iowa for sure!
Have a great summer and thanks for visiting!
Nope Kristen, the BEST Maid Rites were in Rockford, Illinois!!!
🙂 I love how Maid Rites are less regional than I thought!
I had been jonesing for a Maid Rite from Quincy, il. IT is two hours away. So I made this and really enjoyed it. Slightly different but I can’t figured out why. Was Better the next day. For a neat MAid Rite video search, ALTON BROWN, MAID RITE on youtube.
I have been eating Maid-Rites forever! I live a few miles away from very old location to newer ones. The key her is using “Coke or Pepsi” as the sweetener If not, a touch of brown sugar I literally live 1 mile from the Mississippi, and a few years ago lived about 300 steps from our state divider!. Rosanne Barr and her husband Tom Arnold (at the time) opened up restaurants based on the scripted TV show and their hometown favs! “Maid-Rites over Sloppy Joes” all day!
Rosanne Barr and Tom Arnolds place was in Eldon Iowa. It was copied after the Canteen in Ottumwa Iowa. Their TV show had a restaurant that was a almost direct copy of the Canteen. The hamburger was from John Morrell meatpacking company in Ottumwa. The original Canteen hamburger had ground heart in it.
Thank you for the recipe. I summered every year visiting family in Clear Lake Iowa and we always ate a loose meat sandwich from the Lighthouse. When I go back to visit my aunt makes them for us. She has to buy the filling from the former Lighthouse owner who will not give up her recipe.
They are something I always look forward to having since they go along with so many great memories.
We used to live in Marion, Iowa. Their Maid Rite was wonderful. We would go there at least once a week. The Maid Rites were wonderful as well as their homemade pies and the thinnest most delicious onion rings. Haven’t lived there for 6 years but still think about them alot.
I worked at Maid-Rite, on 14th St., DesMoines, Iowa, and can tell you this: The ingredients were delivered in bags to the individual restaurants , from the home offices, to be mixed in with the browned beef, but the spices and seasonings were NOT LISTED ON THE BAG – (secret recipe). The cooking “pan” was sloped so all the liquid and grease could drain out at the shallow, lowest end and keep meat warm and stirred. Buns were steamed and the meat packed tightly on the bottom of the bun with a big ‘spoon’.
I am definitely making these when Jack is home on fall break!
It’s one of the easiest recipes around!! And very kid friendly. Let me know what he thinks!
4 Tablespoons of prepared yellow mustard is excessive in these ratios.
1 to 1 & 1/2 Tablespoons is more appropriate.
in my opinion, 1 teaspoon of mustard would be enough
im originally from Des Moines. As a small lad, would visit Grandparents in Pocahontas every summer. My Grandfather would always take ME to the Maid-Rite for sandwiches and RootBeer!!! Best memories #FOREVER
This is my kind of comfort food! A go-to for busy weeknights!
It is one of the easiest recipes!
Haven’t had these in years!! Great to be able to make them at home now.
Serious comfort food! My family loves these and I love how easy they are!
This is truly a simple recipe and so perfect for parties. A platter of these will make everyone happy!
Love loose meat sandwiches! I can inhale these quick cause they’re so good.
I love everything about this recipe! Thank you for sharing!
These look so easy and delicious, I can’t wait to try the recipe!
I totally need to try these! They look delicious!
These are amazing and so easy and quick to make…and with ingredients I normally have on hand. My husband and I are born and raised Iowans (small towns near Cedar Rapids/Iowa City) and it’s been a long time since we’ve had these. I added a slice of dill pickle and some ketchup to my sandwich and SOOOOO GOOD! These will be made again and often. So glad I found this! Thank you!
When my brother took ill and I had to return to Iowa to take care of him, I somehow remembered the maid rite sandwich. I found this recipe and it was awesome. That was 3 years ago and this is the best recipe I like. Worcester sauce and the beef broth is a must. I am diabetic so I wouldn’t try the coke version. I live in HI and when I cook this I have a little bit of home.
Okay, so I grew up near Marshalltown, Iowa and know about Maid-Rites! (The Muscatine history referenced is accurate; Maid-Rites did NOT begin in M’town.)
I don’t know what the Maid-Rite secret ingredients are, but I’m pretty sure it’s not nearly as complicated or as extensive as some are claiming. I’d guess the main ingredients are ground beef (full fat, NOT lean!) and salt/pepper. The key is the preparation of steaming the beef until it’s cooked. And I’ve noticed a difference from place to place on how much of the fat they leave in the meat; some are drier than others. M’town’s are dry while Newton’s are greasy. And in M’town it was sacrilegious to add ketchup until a few years ago when they took a vote and offering ketchup was finally an option. Formerly it was only minced onion, pickle chips and mustard that were added to the sandwich. M’town had chips and shakes/malts and pie; no fries in the place! Tiny restaurant with a horseshoe counter (only seating available) around the “kitchen” where they make the Maid-Rites). There may be a slight smoke flavor added because everyone in my family swears they can tell if someone has been to the Maid-Rite just by the smell left lingering on the person after they leave! I’ve not noticed that, but then I’m the only one in my family who LOVED the M’town Maid-Rite. I think my mother thought her homemade ones were just as good (better!) so why pay for them? Hers are VERY good and when I was home recently (live in Texas now) and asked why hers are better than mine, she said the key is using full fat ground beef. Again, that’s ALL she uses; meat, salt and pepper! Make sure to really mince up the meat as it cooks; the finer the better (closer to the original texture). Of course, you’re all correct that nostalgia for the things we loved as kids factors into how much we love them now and why others who didn’t experience them can’t relate! I love “tenderloins” too (breaded fried pork loin in a bun) and have finally found a decent one (the only one!) in North Texas at the Culver’s restaurant (Midwestern chain). Otherwise, as far as I know, Texas does not know about tenderloins. And they certainly don’t know about Maid-Rites! Half the reason I trek to Iowa is for a REAL Maid-Rite! The other half is family. Maybe 3/4 food, 1/4 family? LOL
BTW, PLEASE do not call them “loose meat” sandwiches!!! That’s just gross. If you must call them anything but Maid-Rites then crumbled ground beef sandwiches is preferable. Thanks!
Ate at the maid rite in Quincy Il. Saturday! Was absolutely delicious! As always! Wish there was one here in Mexico Mo.
Update! I made Maid-Rites last night using some of your recipe AND a “meat chopper” from Good Cook (ordered on Amazon). It really helped get the right consistency of the meat. I sauteed the onions in the oil (cast iron skillet) and then added the ground beef (full fat, but I’ll admit I may try 80/20 next time or maybe even lean!). I mistakenly added the beef broth and salt and pepper before the beef had started browning, but it was fine. Just started chopping with my meat chopper and it all came together fine as it cooked. Cooked 15-20 minutes til most of liquid gone; did drain, too, because I like them dry. They were great! We used slider buns and the pound made 8 generous servings. Dressed buns with mustard and pickle; used a small ladle to serve up a consistent amount of meat for each bun. Will try a little more salt and pepper next time; probably need more since not using Worcester or any other spices. Did get the cherry smoked sea salt on Amazon, too. Not sure it added much, but maybe using more next time will be more noticeable. Something we love with these is kernel corn/sweet pepper/onion side dish. Can buy all of those frozen; just mix, season as you like and heat up. A real Iowa meal; Maid-rites and CORN!! (Plus the meat that escapes your bun is good mixed with the corn!)
I grew up in Iowa and was ‘raised’ on Maid-Rite sandwiches. In my opinion, none of the recipes presented here replicate a true Maid-Rite sandwich as sold in Maid-Rite shops. If you visited a Maid-Rite franchise shop you would see that the ground beef is NOT GRILLED ((like a sloppy joe), the meat is cooked by steaming it in long perforated trays over water, and frequently stirred/turned with a large flat spatula. If you go to a Maid-Rite Shop you will see this process openly being done in the long steam trays behind the counter. The steam cooking process is why the meat is so moist and crumbly. Regardless of the seasoning one uses, if you grill the meat in a pan … it’s not an authentic Maid-Rite sandwich,it’s just another version of a sloppy joe. However, for lack of having a home steam table with perforated trays fitted over the water to hold and steam the meat … grilling the meat seems to be the only option.
+Michael, I agree with you re: the cooking process. My mother made Maid-Ritrs at home using a double boiler. I do the same now. I grew up eating them We lived in Waterloo and on our way to Gramma’s in Des Moines we’d stop in Marshalltown for Rootbeer and Maid-Rites. I am now 88 yrs. young as still eat homemade Maid-Ritrs.
Having done a little research about the original, it was bull meat that was ground up. It was not said but that had to be a Depression Era necessity. Try finding bull meat at your local butcher shop today and see what he tells you. hahaha
Origin of the Maid Rite… As one of the OLE School… I remeber as a small boy being proped on the diner stool (Always right next to that massive ) A&W Root Beer Barrel… my two small hands barely able to manage the ftrsting mug…) and trying to figure out how to eat my MAID RITE without losing the meat onto that wax paper wrapper. Prehaps the oly time I would get than knowing wink from myt father was when he would pull into the parking lot and say… let’s get a Maid Rite…
As a young adult and visiting the wxact smae diner… I would engage the founder/owner/inventor of Main Rite… he never failed to enterain his customers with the story of how the Maid Rite was born. It was in the heart of the Quad Cities.. and contary to the name there are/were 5 major cities (surrounded by countless little town) that made up the metropolious knoan and the QC. Davenport/Bettenforg on the Iowa side of the big muddy… Rock Island, Miline and EAST MOLINE on the land of lincon side. Crossing the CENTER LINE of First Street in any of the Ill based cities would move you from one city tothe next … THat border between East Moline and Moine on 4/5th Aveneu (don’t ask)… was a very well established road side diner (maybe the model for all diners of the 40s/50s and 60s) Chrone, Vynel checkerboard decorations abound.
Well as the story told to me… The owder had this Milk Delivery Truck Driver that would stop after working his route for his dinner (when most were eating lunch)… the grill always overfloqing with hanburder patties. Each and every day this customer would order something ‘special’ … adding I am just worn out on hanburders. After many months of serving this customer mosre and more varied versions of the burder… the lose meat concept was conveived. The truck drive said of his first taste… Good… very good but needs some flavoring… over the next few weeks apparently every conveival mmiture was tried. (maybe why there are so darn many ‘official Main Rite’ receipies. At any rate one fate ful day the truck drive sunk his teeth into what was to become a regional legend) … The truck drive announed ‘NOW THAT IS MADE RIGHT’… a bit of work smithing, new signage for the building and the Maid Rite was botn.
Sorry but I am NOT going to share the TRUE receipe… (as I promised I never world)… but I will tell you that it is impossible to produce a TRUE TASTING sandwich with more than three ingredents and a interesting cooking technique… this technique spawned that Main Rite COOKER you ‘should see’ at the center of any true Maid Rite. This cooker while not required was desgined to perform the necessary cooking in ‘BULK’ and at the same sime leaves the restaurant rather ignorant as to what truly happens to the ground beer.
Living far from any real Maid Rite for over 30 years… having returned only twice to gorge myself on my childhood favorites (too bad the A&W is not the same)… I have developed that cooking technique using CAST IRON cookware like used in the very betinning … and in many requards I find that even more like what I always failed to keep in the bun as a small boy.
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I grew up eating maid-rites as a kid in Waterloo, Iowa and still live in Iowa today but I noticed you add cherry sea salt I’ve never heard of that and I usually use liquid smoke for a smokier flavor and mustard powder instead of regular mustard but like Iowa Ed said each has their own variation and I’m surprised most in the midwest haven’t heard of these loose meat sandwiches so if you get a chance try them.
There is a Maid Rite in Quincy Illinois which started in business in the 1925 or 26. They were one of the original maid rite stores. They are still in business today by the same family that started it in the 20s.
The Maid-Rite Café,o n Main St n Dubuque, Iowa, was a food staple. My grade school friend Linda Beaversdorf’s aunt was a waitress there. All the waitresses wore white dresses with a white scarf at their neck. The food was so very tasteful in my memory. Would love to taste it now and become aware it to that memory. Thanks for the article. Hadn’t the term ” loose meat” until Rosanne Barr went to Iowa to live with that 2nd husband.
Now why did you go and gum up a perfectly tasty simple sandwich? You might as well … Well, never mind. Every “recipe” I find for a Taylor’s Maid Rite simply must outdo every other. It’s a quite simple process–not a recipe. Here’s what I remember from 50 years ago when I worked across the street and ate lunch at their diner. More times than I want to remember…. Be advised, this was not an inexpensive meal for a teenager. A buff teenager, too.
Hamburger- That’s right chopped and ground beef. Or, should I say that’s Rite?
The Process:
Crumb the burger really loose while in the ?steamer? pot. Our triple-grind Costco burger (80%) works very well for this treat. Sprinkle the meat with water if it looks a little dry.
When you order, at the time, 35-cents, and–all part of the process– the cook/checker/waitress grabs a square of wax paper, puts a normal McD’s-size 25-cent hamburger bun on the paper. Slap soft butter (Margarine?) onto one half–bottom–and a circle squirt of yellow mustard on the other. Lean everything over the steamy pot and with the flat spatula used to mix the meat, lift and pour the finely crumbled meat over the buttered half. A cone of meat and extra on the paper will be the paid portion. To the top of the pile add a dill pickle slice and shake of salt. [There may have been a shake of pepper, too.] Close the top, and there you have it.
The reason this dish, or sandwich, business never grew past the mid-west, like Krispy Creme donuts is we resourceful natives took the recipe to our new homes and spouses. How hard is it to remember … hamburger? I did adulterate the process only because my wife wants big crumbles and the full course of condiments. I will disk in a modest sticky teaspoon of beef boullion for a pound of burger, only because it seems to lack the zing I recall.
OK, no adverts in this one….
It’s amazing that the small customer counter brings together so many people. I had a client who grew up in Grundy Center and had the sandwiches Fed-Xed to him.
50 years ago I worked at a grocery across the street from the Marshalltown Taylor’s Maid-Rite. I ate the sandwich for meals more than I should admit. Compared to other comparative burgers, Maid-Rites were pricey. After watching them make-em and serve, I don’t think the recipe amounted to more than fine ground beef and water for steam. In the fifty years since, I am sure our taste buds demand more umami and flavor.
The “secret” of a maid-rite is in the process and preparation. …
Recent, the last 15 years, info tells of home butchered meat which can impact flavor. Much better! The only times I recall the diner getting burger from the store was in small amounts, as in a shortage of their estimates. Their product came from elsewhere. Everyone butchered meat in -house back then. The latest scuttle I read was a conflict with the food inspectors and home butchering for their meat.
I haven’t been back to eat or sample shipped sandwiches in the 50 years since leaving Iowa. But, I introduced the sandwich to my wife and it is a family staple. I started adding shredded cheese, but the basic is still the modest bun, scoops of fine crumbled meat poured over one-half of fresh, soft bun; a dill pickle, splash of salt and pepper, with circle squirt of yellow mustard completes the made-rite. I cook the meat by steaming as best possible in a saucepan.
Someone earlier mentioned a swimming pool-styled deep steamer that rang a gong in my memory. Meat was added at the deep end, diced and shuffled up the slope to the shallow end where it was scooped up for sandwiches. No recollection whatsoever of anything more than water added to the pot. Fat and drippings were pulled off the deep end. No funny colors. Meat taken off the top was steamy but not runny wet.
It’s a nice basic sandwich quick and easy to make, with a lot of promise for tweaking to individual tastes. I even started to add just a bit of goopy jared beef bouillon to flavor the blah burger I buy. The salt in that covers my bad habits before the health alarms exploded.
This is a Maid Rite Recipe I use.
Maid Rites
2 lb. ground chuck
1/4 cup onions opt.
1/8 cup A & W Root Beer
1/8 cup low sodium soy sauce,
3/8 tsp Lawry’s Seasoning Salt
1/8 tsp black pepper opt.
Buns
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 opt.).
Wrap in waxed paper and microwave for 20 seconds.
This is where my Grand parents live and I and my siblings use to go and stay with them in the summer for a few weeks on their farm and we go into town and have these sandwiches I was told that they started in Muscatine, Iowa
In 1926, the Maid-Rite sandwich was born! Fred Angell started the concept in Muscatine, Iowa. Fred began to franchise his idea, selling the rights to Newton, Iowa in 1927 and Marshalltown, Iowa in 1928.
These are not the Maid rites I grew up eating in Greenville Ohio. They won’t reveal the recipe but rumor has it that they steam the ground beef in Coke.
I grew up in Hannibal, MO. We had Maid Rites there all the time. There is still a Maid Rite there. We had a family get together and that is where we chose to go. They are different, hard to explain, but very good.
My recipe is similar to yours but a lot simpler. I grew up on these (in Iowa) and knew them as “beefburgers” at the county fair long before I’d ever seen a Maidrite. Quantities here are approximate and can be varied to taste
Add to a (preferably cast iron)skillet 1/2 pound of 80% lean ground beef, one cup of CHICKEN broth, 1 tablespoon ketchup, and 1/4 cup chopped onion. Stir the whole mess into a loose, even slurry and cook over very low heat until the broth has evaporated and you have nice crumbly but moist hamburger. Takes about a half hour. Salt and pepper to taste and serve on a very fresh, lightly buttered & fried bun with dill pickle chips and yellow mustard. Complement with a can of sweet pork and beans and a good wavy potato chip.
Salt, Pepper, Onion Juice and Hamburger meat. Maybe some pickle juice.
I added pickle juice the last time I made these and you are so right. That ups the ante! So good!
I grew up in Indianola, Iowa and my mom and I would go to the maid rite. Before grocery shopping!
My mother and uncle owned a Maid Rite cafe in North English for several years in the late 1940’s. So many fond memories of them and the malted milk drinks. Was one in recent years a few miles east of Williamsburg, IA on the Interstae Hwy. Am told it is now closesd. Maid Rites and pork tenderloin sandwiches. The best ever Iowa sandwiches – bar none!!!!!
Frankly, when I read the title, I thought it would be any sandwich dessert (I don’t know why). But, after going through the complete recipe, I feel motivated enough to give it a try. Finally, I made it two days ago, and it was divine in taste. I can’t tell how much I liked it. Thanks for sharing!
Like many here, I grew up in Iowa. I’ve tried burgers from all over the world and the Maid-Rite is still my favorite to this day. The key thing that makes the Maid-Rite so good is that unlike a grilled burger, the fat and juices are kept in the meat and not allowed to cook out. (Which is why a slow cook double broiler works so well.) For the vegans out there, try black beans and vegetable oil with minced onion and spices to taste. Don’t skimp on the oil.
Thank you so much for this tip! My daughter is vegetarian and I have a struggled with what to make her when we have Maid-Rites!
My husband grew up in Wichita Kansas, and they have a version of made-rites called Nu-ways, which he loves. I just happened to have made them tonight. I made them pretty much like yours, except I added minced green bell pepper. I don’t know if the originals have ground up bell pepper or not, but my husband ate THREE of them!
Oh I’m close to Wichita – I’m going to have to look that restaurant up! Adding bell pepper sounds so good!
Sorry, way too far off from original.
I have asked: Salt, pepper and pickle juice over a double boiler. or THE MAID RITE cooker in the store. Fat needs to drain.
None of that other stuff. and god forbid ketchup. Somebody mentioned BBQ sauce, not a chance
Normally served on warm bun with Mustard and pickle on top. This is the only way!!!! ( I don’t like mustard so I don’t put it on the maid rite)
oops, sorry
Onion Juice. Pickle juice if you want
There’s a good deal of misinformation here. To be clear,, “Maid-Rites originated in Muscatine, Iowa. They are trademarked. Check out their website: http://maid-rite.com/locations.php
Not sure if this will let me put in a link, but i will try or explain how to find this. My Dad grew up hear Marshalltown, Iowa. We had homemade maid-rites all my life. A few years back my brother and I were talking about them and wishing we had some when for giggles we Googled it. You can buy them frozen and have them shipped. We did. They were as good or better than my older memory recalled. Stumbling across this recipe just now, I will keep the recipe (thank you!) and place an order for frozen ones in the meantime. Has to be my favorite meal. Here is the link if this goes through https://www.maidrite.com/send-a-maid-rite and if not, Search Google for “Maid-Rite \ Taylor’s Maid-Rite” and you will find the place that will ship them frozen. So good. Thanks for posting the recipe, I have never been able to duplicate what my Dad brought home or made himself. Good stuff.
That’s so awesome – thanks for sharing!!
Date night in Western Illinois was a movie & MaidRite at Milan , Illinois. WWII era. Great memories. Barbara Davis Erickson in Oklahoma City.
II managed a Maid Rite franchise that my father owned and had loved the sandwiches since I was young. I had a lot of the actual seasoning for a lot of years after that but sadly ran out eventually. I’ve made some different recipes from online and done my own experimenting. For the authentic taste, neither mustard or onions would be part of cooking them.I do think a seasoning similar to Worcestershire is in the actual seasoning however so that is a good start and probably the most important part with some additional seasonings.
Fred Angell was a butcher in Muscatine, Iowa, who combined a special cut and grind of meat with a selected set of spices and created the Maid-Rite sandwich. Angell opened his first restaurant in Muscatine. The first franchise was opened in Durant, Iowa and was named ‘Porky’s Maid-Rite I grew up in Durant in the 50’s-60’s and a treat was getting a maid-rite and frosty mug of A&W root beer.
I was right next to the owner of maid-rite while he was preparing the meat. He had a bottle of pop. And a dented up restaurant shaker. And he was mixing the ground beef up by hand. In a big square dishpan Then as we spoke we went upstairs where he flipped it into the big sink looking vat and pulled the cover down. Then he went into the vat with two spatulas and stirred until ground small and dipped the grease out of the lower part of the vat. The days buns were delivered fresh. I had seen dehydrated minced onions in big restaurant spice containers.downstairs. While upstairs they were in a bowl getting reconstituted. Salt shaker and dented shaker upon done ground beef. Lidded again ready for the building of a maide-rite. Hold the hamburger bun open in nondominant Hand. Take a spatula of yellow mustard slather on one side put two big or 3 smaller pickles on and a teaspoon of drained onions then fill full of hamburger until at a angle from one bun to the other Wrap in hamburger paper. Put all other items on tray and a spoon with ketchup and eat all of the delicious ground hamburger if you can. Hint if it seems too “dry”. Ask for a wet one from closer to the lower liquid vat. It is not all grease. It is a liter of soda pop. Good luck
Interesting – so he added soda (Coke?) to the liquid? I’m intrigued!
Great recipe! Quick and delicious! Thanks so much for sharing.
I grew up in Iowa having never heard of Maid-Rite. I’ve had them a few times and they’re not my favorite but my roommate had a hankering tonight. Because the malls are closed or have weird hours because of COVID we googled for another option and saw another in Norwalk – a pretty long haul from our home. I knew I’d seen one in Grimes but it doesn’t come up on google. So if you’re in the Des Moines area just know there is one combined with a Broaster Chicken on the end of a little strip mall right off Rt 141 and SE 37th Street (Subway is on the other end of the strip). It even has a drive-thru so if you don’t want to try any of the many variations in these comments go try the real thing. I’m sure they could use the business in this challenging economy.