Maid-Rites are a popular Midwestern loose meat sandwich, and are full of savory goodness. This is my version!
It’s time for another edition of You Know You’re From the Midwest When… (check out editions one and two!)
You know you’re from the Midwest when you don’t say “Maid who??” when I tell you Maid-Rites were on the menu tonight!
Maid-Rite, a popular Midwestern restaurant, specializes in “loose meat” sandwiches, aka seasoned ground beef on a warm bun. I know. Sounds… crazy?! It is, a little, I suppose – but we totally dig them. And NO they’re not sloppy joe’s!
I had to laugh when Ben told me a story about a co-worker who was visiting from the east coast last month and was asking people where she should eat while in town. Someone suggested Maid-Rite and was trying to explain the sandwiches to her…
“So it’s a sloppy joe then…”
“No, there’s no sauce.”
“So it’s just meat?”
“Yeah, but it’s seasoned.”
“But it’s still just ground beef…”
“Right, but it’s really good. Just trust me!”
HA! I can totally hear this conversation in my brain… Anyway, my Mom has a super recipe for Maid-Rites (oh also, you can just call them “maid-rites” and everyone will know what you’re talking about) so I cooked some up for dinner!
Ingredients
- 1 lb 85/15 ground beef, could use 80/20 - just not super lean
- 1 onion, chopped
- 1/2 beef boullion cube
- 1/2 cup water
- pepper
- 1 1/2 Tablespoons soy sauce
- 1 1/2 Tablespoons steak sauce
- Buns
Directions
- Sauté beef and onions until cooked then drain and return to pan.
- Add the rest of the ingredients then simmer for 30 minutes and scoop onto buns.
Notes
- Serve like you would a burger - this is more akin to a burger than a sloppy joe.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
I always get my maid-rites with a squeeze of cold ketchup and salty pickles. Perfection I tell you. Totally a crowd pleaser too – everyone will love these.
Bring a taste of the Midwest to your home, won’t you?
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Fill in the blank “You know you’re from (fill in your city/state here) when…”
Alternatively, do you have any unique local or regional dishes?
Iowa, of course, is know for their corn and pigs. NOT POTATOES – that’s Idaho (I can’t tell you how many times I’ve gotten that!)
Maid-Rites and Millie’s (or Smitty’s) pork tenderloin sandwiches are two things I really miss about Iowa — you can’t get anything like them outside of the state. I am totally going to have to convince my bf to make these for dinner soon!
You must be from Des Moines! Living in AZ now, I miss a few things about Iowa..
My dad grew up in Sioux City, Iowa and ate loose meat hamburgers at the local high school hangout called the Tavern near Central High School. It is said that the loosemeat originated there. This was in the late 40’s. They called them Tavern burgers. I have a recipe somewhere from there that is supposed to be a close approximation to the original Tavern burgers. I make loosemeat burgers all the time. My son likes them. My husband, not so much. My dad moved to California when he got stationed to the Marines in San Diego area and later to Los Angeles when he married my mom. My mom used to make loosemeat hamburgers for us when we were growing up and it was always a treat. We used to follow that dinner with popcorn from the Jolly Time Popcorn Factory, which is also in Sioux City. (FYI, SueBee Honey is based in Sioux City too). I think I’m gonna go home and make some loosemeat burgers tonight! =)
I just use hamburger and chicken broth, nothing else.
You know you’re from Utah when you ask for fry sauce in another state and they look at you like you’re from another planet. Ok, fine, bring me a side of mayo with ketchup I’ll make my own. Better yet, bring me some barbeque sauce with that mayo!
I will have to try these, they sound good.
1) those who are from Ohio and say there isn’t a Maid-Rite here are WRONG!!! It is located in Greenville and is famous not only for the burgers, but the Gum Wall.
2) Maid-Rites are made with beer
3) It is an insult to ask for condiments on a Maid-Rite
My family is from Iowa but my husband is from NJ and he really does not get the nostalgia and deliciousness of Maid-Rite. He teases me about it, but I do not care, it brings back great memories of my grandparents and sitting on red stools. I also love their malts! I am so excited to try this recipe!
I grew up in Garwin, Iowa which is maybe 12 miles from Marshalltown which is home to Taylor’s Maid-Rites. I stumbled on this site because I spoke with someone from northwest Iowa who was talking about ‘Tavern sandwiches’ which I had Never heard of. I googled Tavern and Maid-right and so here I am. I now live in Chicago, but when I or my family visit central Iowa a stop at Taylor’s Maid-Rite is ALWAYS Mandatory! And thank God- they still taste as great as 50 years ago. Over the years I’ve eaten at other Maid-Rites in the Midwest, but none measure up to Taylor’s. There’s a quantum difference between Taylor’s and the rest! My father said Taylor’s ‘secret’ was the fact they grind their own beef and always used all of the meat from a steer or cow- including all of the prime cuts-including fillet mignon and the prime rib meat- not just the tougher lower class meat that’s normally ground up for hamburgers. If there are other spices or ingredients with the beef I can’t taste them. They just taste GREAT! Paul
Maid-Rites were a mainstay,born and raised in Iowa, especially, Marshalltown! We ate them on a regular basis and we make that our first stop when visiting family! Have them sent to us several times and never get tired of them! We NEVER PUT CATSUP on them or the huge pork tenderloins! Always onions, pickles and yellow must! I’m making myself hungry!
They are getting few and far between these days – I hope you are able to have a fix the next time you’re in the state!
Oh, those wonderful Maid-Rites! Grew up with them in West Frankfort, Southern Illinois. Still touting them and have fond memories! Every Saturday lunch!!! With mustard!! Thank for the recall!!
I’m a southeast Iowa native, and L.O.V.E. maid-rites. Will be making these tonight. These days we live in NC, the home of the great bbq rivalry (East vs West), sweet tea, pintos and chow chow.
Thanks for the recipe! My father and I were born in the same small town in Iowa (Fort Madison), but my father moved the family to Maryland back in the 60’s. Whenever we would go back home for summer vacations, one of our must-haves was Maid Rite sandwiches. Just the other day, my father told me that he had been craving a Maid Rite, and wished that the chain was on the East Coast. So I decided to surprise him for Father’s Day with Maid Rite sandwiches. I knew when I saw the “iowagirleats” url that I came to the right place. I can’t wait to try your recipe.
I first heard of maid-rites when my sister was on a tubing trip in Texas (where we’re from) and her friends made unseasoned loose meat in several crock pots then turned them off and left them warmish all day- she said they were nasty and called them maid-wrongs! Since then I’ve discovered my Ohio friends like maid-rites and because I just cannot grasp why anyone wants to eat a ground beef sandwich, I had to finally try them. Tonight I made your recipe and it was pretty decent. I still kinda don’t get it but I’m sure they are something special when you and your mom make them! Thanks!
I live in the town were Maid-Rite was started, the original building is still standing (however in the last 10 years was sold and a new catering company is there) but they are still one of my favorite sandwhiches! When we go visit relatives out of state they always request we bring Maid-Rites and Happy Joe’s Pizza (also from the same area) I will be making these this week :)
Grew up in Jackson,Mi, we had a Pats Hamburger Stand, they had a sandwich that was just as you described the Maid Rite, miss them sooo much. We also had Wimpy Burgers which were to die for