These are the sandwiches I talked about at the end of my video yesterday.
This is one of those recipes you just have to try. Martha Staton emailed me when I shared a special email address with my subscribers and asked if I had the recipe to Maid-Rite or Alley Canteen burgers like she grew up on in Iowa. But wouldn’t you know, I have never stepped foot in Iowa and had no idea what she was talking about. The way she carried on about how good they were got me to doing some research right quick like, though! I found the basic jist of the recipe and then decided what cooking method would be the best way to duplicate it, then added a little of my own seasonings.
And they were so good. Unlike anything I’ve ever had before. So good that I could see how a chain with a similar burger would become the stuff of legends. So good that after one bite my husband said “What IS THIS? This is amazing!”. So good that I made them again the following day when Mama came to visit and then she made them the following day at her house. So good that I called Jyl and started carrying on about how good they were. So the next day she just had to make them since I had gone on and on about them. Her family had the same reaction. So Jyl called her Mama and went on and on about how good they were and she had to make them the next day…
I’ve lost count of how far this chain reaction has gone between the time I first made these and got around to doing the blog post but I only mentioned them in a video a little over a week ago and I’ve made them three times myself for various and assorted people to try :).
My Mama is behind, though. She’s only made them once.
Before I even had a chance to bring it to you this recipe has already spread across my network of friends and family like a runny nose at a daycare center.
I wish I could describe this flavor to you but there isn’t anything at all that I can compare it to and it doesn’t taste like any of the ingredients added in, they just blend and meld to create a brand new flavor all their own. The one thing I would say is that they taste absolutely nothing like a sloppy joe. The closest thing I could compare them to would be something in the family of a Krystal hamburger, but they taste even better than that. It’s more like the Krystal’s older, beautiful sister who won all of the pageants and homecoming queen while Krystal sat home without even a date to the dance.
Note again: I have no idea what a Maid-Rite or Alley Canteen sandwiches taste like so I’m not saying these taste like them. I am saying they taste wonderful.
Obviously, I’m here to tell you that you need to make them. But just as important as that, you need to tell your friends and family that they need to make them, too :). Speaking of which, if you know anyone that might enjoy SouthernPlate, I would greatly appreciate it if you could send them my way. That helps me more than you could ever know and your recommendation holds more weight than any other form of advertisement.
You’ll need: Garlic Powder, Brown Sugar, Onion, Worcestershire Sauce, Soy Sauce, some variety of LEAN Ground beef, Cider Vinegar, Seasoned Salt, Accent*, Black Pepper, and 2 chicken and 2 beef bouillon cubes* (even though only one of each is pictured).
It is very important to start with a lean beef so you don’t have a lot of meat grease when cooking. All beef prices are sheer madness nowadays so there isn’t much of a difference in buying ground chuck or lean ground beef. Just don’t use regular ground beef because there will be far too much grease and you will regret it when you go to serve up these puppies.
*About Accent and Bouillon Cubes – I have been made aware on many occasions that some folks equate using these ingredients to building a playground next to a nuclear reactor while it is experiencing a complete meltdown. If you don’t want to use these, don’t. I would substitute salt for the Accent and just go rogue and substitute what you’d like in place of the bouillon cubes, you’re on your own there because I wouldn’t use anything else.
And you need some of these because they are the absolute perfect vessel for our loose meat sandwiches.
It is very important that you use Hawaiian sweet rolls for this. If you use a regular hamburger bun, it’s going to fall to pieces and be a big old mess, plus it won’t have that flavor in the bun that these rolls have.
Jyl’s stubborn daughter (waves and smiles to Erin) didn’t believe me and insisted on trying it on a bun. After that, she had one on a Hawaiian roll like I told her to in the first place and admitted that it was an entirely different experience.
Chop up your onions kindly fine.
I know, my onions are not chopped fine but this is about as far as I get before my brain is ready to move onto the next step.
Finely chopped is a relative phrase.
Add onions and beef to a large skillet. Pour in water.
What? Pour in water?
Yes, pour in water. Trust me on this.
Now start mooshing up the ground beef with the water. You’ll notice that with the added water the ground beef gets really, really fine. That is what we want. This is how we make hot dog chili and it is perfect for this meat as well. You’re going to end up with very fine granules of tender beef and the water cooks out.
You want to put that over medium high heat and cook it until the meat is done and there is no more pinkness.
It will get done pretty quick in this case because all of that water is cooking it at the same time the heat is.
Now add everything else.
Return this to the stovetop and stir it really, really well. Cook over medium to medium high heat, stirring often, until the liquid cooks down as pictured below. This part may will take anywhere from ten to twenty minutes. Just find something to read and hang out around the stove.
Or even better, let your kids do this part while you go put your feet up.
This is our finished loose meat, all ready for sandwiches.
Using a spoon, strain out some of the meat and press it into a pile on top of the center of a cut Hawaiian Sweet Roll.
They are absolutely sublime when topped with mustard.
One of my daughters friend had one and insisted on hot sauce and said the same thing about hot sauce.
My son claims they are crowned best with ketchup.
My husband insists that purity is best and has them as they are, nothing added, just on the roll.
Katy likes them best that way, too, as long as I pick the pieces of “potato” out of them.
No, there aren’t any potatoes in them but if I told her that was onions she wouldn’t have tried them so we go with potato. Besides, she called it a potato first. All I did was nod.
Either way, this is one of those recipes your family is going to remember and talk about for generations to come.
“My Grandma/Mama/Dad/Uncle/Sister/Neighbor/Pastor’s Wife made the best loose meat sandwiches and *I* have his/her recipe…”
So down below, there is a “print” button. Hit that and print this puppy off. Then, if you’re so inclined, share the link to this post on your Facebook or Pin it to your Pinterest or email the link to your friends. There are actually some little buttons at the bottom of the post you can click on for the Facebook, pinterest, twitter, or google plus thing. Just click on whichever one you want and it will open up a little window to make it easy for ya.
I appreciate you coming to visit me today and every day that you do. I would sure appreciate it if you’d invite your friends to join us, too!
Gratefully,
Christy Jordan, the loose meat sandwich lover
Ingredients
- 3 pounds LEAN ground beef
- 2 tablespoons cider vinegar
- 2 tablespoons brown sugar
- 2 tablespoons worcestershire
- 2 tablespoons soy sauce
- 1 whole onion finely chopped
- 1 +1/2 teaspoons seasoned salt
- 1/2 teaspoon accent *see note in post under ingredients
- 1/2 teaspoon pepper
- 2 teaspoons garlic powder
- 3 to 4 cups water
- 2 beef bouillon cubes
- 2 chicken boullion cubes
Instructions
- Put beef and onion in large skillet along with water. Chop up beef really really fine while bringing it to a low boil over medium high heat. Cook, stirring and chopping often, until no longer pink.
- Add everything else and continue lightly boiling, stirring often, until water is cooked down and mixture gets thick.
- Strain beef out and press small mounds of beef onto cut hawaiian sweet rolls. Top with your choice of condiments. Mustard is highly recommended :).
- Makes enough for 24 little sandwiches, which is one pack of Hawaiian rolls. Leftovers freeze well.
“I am not afraid of storms for I am learning how to sail my ship.”
~Louisa May Alcott in Little Women
Yum 
I discovered Loose Meat sandwich a few years ago and it was from the Blue Mill Tavern in Iowa. They claim to be the original 🙂 a bit different but very yummy. I will have to try this version in the next few days. I love your recipes and your sunny nature. You have brighten my day many times when it was needed. Bless you! Thank you for many yummy dinners
Thank you so much Michelle, you are too sweet! I hope you enjoy the sandwiches!!
Hi Christy from Albuq. NM!! Learned about your blog from your Father!! Your biggest cheerleader!! He’s sooo proud! I see why!! I signed up & realize we have similar backgrounds. I first majored in “Home Ec” as they call it,but when 200+ applied for 1 HS opening… I changed my Mj to Community Health Ed- emphasis on Safety, Addictions, Chemistry, & Nutrition. I landed working in LE!! & volunteered in EMS field. Who’s a thunk!’
Wanted to share w/ others, I didn’t need a gadget to “loosen” ground meat. I used the “S” shaper potato masher. I’d press it and rotate time & again, till I got the almost cooked meat to loosened consistency. I too AFD water to keep moist, and cook it off to the point I want it.. I made these before I knew they were called “LM” sandwiches… I called them Sloppy Joes. I added liq. Smoke too… Later removed all MSG additives from cooking to not aggravate hi Blood Pressure!
Still have many Home Ec (mimeographed) recipes! I look back fondly. I still enjoy cooking and baking( used to compete in 4-H) in the State of Texas!! I was about 7-8 yo when I started baking.. Then cooking. I have enjoyed your blog & look forward to more great entries!!
Hi Marquita, Welcome to Southern Plate!!! I am so glad to have you here and look forward to getting to know you better. Love that we have so much in common!!!
Do you remember the loose meat sandwiches we used to have at school? I vaguely remember it seemed they had some sort of mustard base…I loved those!!!! Can’t wait to try these!
I made these exactly by the recipe and Did Not like them. I didn’t care for the taste. I like pretty much all foods and like to try new recipes. Years ago I made a dis similar , ground beef and water and mashed up real fine and a few chopped onions in it. Cooked until beef was done and some water left then made a paste of flour and water to thicken and poured over toast , biscuits also salt and pepper added Did like your pepper stew. Enjoy your post
Sorry to hear that you didn’t like them Virginia, hopefully the next recipe will be for you 🙂
I have never had a loose meat sandwich, but will give this one a try. I love trying out old fashioned recipes. I’ll let you know how my husband likes them since he’s the real taste tester in my house. Love your newsletters and your personality. Keep up the good work and I look forward to the next one. Thank you.
I can’t wait to hear Diane!!
Hey, Christy! I have one of those thingy’s that you use to moosh the ground beef with. I could not manage my kitchen without it. I highly recommend that your fans who do not have this gadget get in touch with a Panpered Chef rep ASAP and order one. They can also be bought on Amazon.com. Love, love, love being friends with you <3
I love being able to call you my friend Barbara!!
I absolutely LOVE my Pampered Chef mix & chop! I have even bought them for family and friends especially the ones that I cook at their house. Christy, I am making this recipe as I am typing this and smells delicious already! Thank you Christy for being you and sharing your love of food and your beautiful family with us on a daily basis!!
I will try this recipe, but it is way too big for two of us and I will have to make it at least cut in half. Sounds like a winner otherwise!
You can half it easily Don, or make a batch and throw the extra in the freezer for a quick meal on evenings that time is running short. 🙂
I freeze the leftovers and we eat these during baseball and football season when the nights are short on time. Love the recipe.
Great idea Kelly!!!
Kelly do you freeze with the juice?
I realize you are not asking me this question but wanted to let you know that I do freeze them with the juice.
Christy, these sandwiches hit a real home run with our family! I made a double batch and am freezing what’s left for a quick supper. The Hawaiian rolls are absolutely the best for this recipe!
Here is an amazing utensil to use when mashing up ground meat. It does double duty as a turner while mashing. I have given this to several folks who also swear by it.
Blessings to you and your family.
http://www.amazon.com/Prepworks-Progressive-International-CW-11-Turner/dp/B00C3H9LYE/ref=sr_1_1?ie=UTF8&qid=1428513423&sr=8-1&keywords=Prepworks+from+Progressive+International+CW-11+Chop+Turner
I am so glad you liked the sandwiches Jennette!! Blessings to you and yours!
I am interested in trying this recipe; however, like Don’s comment above, it makes far too much the for two of us.
Don, if you figure out how to adjust the recipe would you share it with us?
I freeze the remainder for a quick meal another day. It freezes beautifully. You can easily half it though, if you prefer 🙂
Thanks for adding the tip about starting your meat for chili in water. It took many years of cooking to learn this way to make fine meat in chili! I will add that cold water works best! Thanks for all you do!
Thank you Shelby!!!
don’t know if anyone ever told you, but maid rite uses coke as in coke a cola (brand name is important) instead of water to cook their loose meat sandwiches. consider it an insider tip, but I honestly don’t remember any other seasonings being added.
btw, I am going to try your recipe because I really dislike maid rites.
Thanks for the sharing the inside tip Anne!!
Ironically I just made them after getting in from work and realizing I had a pack of ground beef thawed out,’yet had no clue what I was going to make. Then I opened your email a short time later and wha la. I did add a pinch of cumin and celery salt. Now I know lunch tomorrow at work is a slam dunk. Keep em coming:)
“Time will tell…it always does”- Lisa Harper-NC
I am so glad you liked them Lisa!! Enjoy your lunch tomorrow 🙂
These are great sandwiches! Sometimes we will add a pound of sausage to the ground beef. And we always finish with a block of Velveeta cheese. I love all of your recipes Christy! Thanks for sharing so much with us!
I made these tonight and substituted Better then Bouillon for the cubes and omitted the Accent. I also cut it down since I only had 2 pounds of ground beef. I was so excited because it smelled so good while simmering, even my kids had their noses in the pan!! My only complaint was that they were very salty!! It could have been the bouillon substitution….I will make them again though because even through the saltiness they were still good 😀 And I agree that the Hawaiian rolls are a must!!
I am so glad you liked them Rachel, maybe cut down the amount of bullion you used next time and see if that helps.
I grew up eating Maid RItes. According to the recipe I have you cook the meat in the top of a double boiler and you add Coke syrup (available at some drug stores). The original Maid Rite’s were eaten with only mustard and onion – no onion.
I hope to have the opportunity to try one of theirs one of these days!!
OOPS! I meant no catsup.
I apologize if I missed it, but how much water do you add to the ground beef?
My apologies! I found my answer at the bottom of the recipe
Christy, You have been closer to a Made-Rite than you realize. There is one in Ohio, about 1 1/2 hour NW of Cincinnati in Greenvile. Kitchen-Aid manufacturing is there with a fantastic tour. Downtown in an old building is a great Kitchen-Aid display store with cooking demos etc. Anyhow we tried Maid-Rite sandwiches due to the crowds in line there; not impressed as there was not a lot of flavor. I made yours tonight and it was fantastic. I used 1# of ground beef and about halved the other ingredients. Thank you.
Oh wow, thanks for letting me know Al!!! I am so glad to hear that you enjoyed my version!!!
Hi Christy! I’ve wanted to try these for awhile so last night I made ’em. I followed your recipe to the “T”. This stuff is so good it’ll make you slap yo granny!!! I kept eating the meat right out of the pan while I put the sandwiches together! ( I live alone and only cook for me so I can do that!!) Now, it’s just me and a bunch of loose meat leftovers. My question is, does it freeze best in bags or containers? I loved this! The Kings rolls, the mustard…exactly as you said. Will not deviate one iota! Thank you so much. Blessings from NC <3
LOL, I am so glad you finally got to try them!!! I freeze the left-over meat in zip-top bags. For me that is the easiest way that takes up less space in the freezer and the meat thaws quicker that way. 🙂
Thank you! Having some tomorrow for lunch at work! I like these so much better than sloppy joes! I love your recipes! Gonna try summa dat ” mason jar” butter this weekend! HAPPY MOTHERS DAY to a truly wonderful gal! <3
Thank you so much Debbie!!! I have to agree, I like them better than sloppy joes too!!
I am looking for a recipe for the Mexi-burgers that were made at the B&K root beer stands. They were so delicious. My husband used to help mix the “root beer” for the owners here in Des Moines. He ate many a Mexi-burgers while “helping”. Thank you
Will have to see what I can come up. I haven’t had one though, can you describe it a little bit more?
Hey Christy! I made these sandwiches today and were they ever good! The meat filling tasted great on King’s Hawaiian rolls, but then again, what doesn’t taste good on those rolls? They were made for this sandwich; I put some yellow mustard on as you recommended – they were perfect! I have to tell you, I am currently unemployed, but I am keeping busy trying lots of your recipes between sending out job applications. I hope I am as successful landing that perfect job as I have been with your recipes. When I do find that job, you can bet my future co-workers will benefit from all the practice I am getting in my kitchen! Who knows, a couple of these recipes just might land me “Employee of the Month”, haha! Nurses love food, let me tell you! Please send a prayer up for me, Christy, that God leads me to where I am meant to be; I would greatly appreciate it! Have a blessed day and stay warm.
When I saw the name of these sandwiches I immediately thought of an episode of the Rosanne show (eons ago). She and friends opened a loose meat sandwich shop…you fill in the blanks!! Now I finally know what loose meat is!!
LOL!!!
Christy,
I grew up on Maid Rite loose burgers in Iowa and Missouri. But I gotta tell ya,,your loose burger recipe is much better than Made Rites. The originals were good, but kinda flat compared to these puppies in your recipe–unbelievable flavor. We buy the large size Hawaiian buns (4 to a package) and fill those suckers up with about 4 oz of your loose meat stuff, flop on some yellow mustard and let the party in your mouth begin. I have 3 growing grandsons and this Christmas I cooked up a 3lb batch of this stuff and they ate it all with a package of Hawaiian rolls, mustard and a big bag of Ruffles potato,chips and dip,in one setting! And wanted another batch the next day, which I proudly produced. I’ve made this recipe about five times, it’s easy and comes out perfect every time.
This is very similar to the sandwiches I grew up with in a little town called Punxsutawney, PA. The little dive was called Carlino’s after the owners. I still crave them now that I no longer live there. I will certainly try your recipe or at the very least compare it to the recipe I got from there. They don’t use rolls though, they use hot dog buns.
I hope you enjoy them Barb and they bring back a taste of home 🙂
These sandwiches are awesome
Great for feeding a crowd
I always get rave reviews when I make them
Thanks Christy
Love the recipe. Wondering if I will get the same results if I use ground turkey instead of beef? Any suggestion?
I’m strange compared to most when it comes to ground turkey, I don’t mind it but I don’t like taking a bite out of a traditional ground beef dish and tasting turkey instead – so for me ground turkey has to be in a “new” dish or recipe that I haven’t had before, lol. However, it would work just fine in here and the flavors would likely benefit it some :).
I love your commentary throughout the recipe. I’ll definitely be pinning.
Thank you Kira!!
Hello Christy,I made these to give them a try and see if they were like a taste of home I’m from Iowa and lived there for 40 years and I have to say this recipes is not close to our loose meat sandwiches, way to many ingredients to start with and another thing we use between 70 and 75% ground beef not the lean we pore off just a little of the fat and never use bouillon cubes cubes we use beef stock and no soy sauce,and white sugar not brown and simmer it for a long while.I always served with dill pickles on the side and mustard . I’m sorry but your were way over bearing. But great try.
I find that we are all overbearing at times, wouldn’t you say? Fortunately what is overbearing to some is smooth sailing to others, as is the case with this recipe. What wonderful memories you must have of being raised in Iowa. I’m afraid I’ve never got to visit there but hope to someday! Have a great week!
I came across your website after searching for a loose meat sandwich recipe, just to see if it was an actual real thing (I’m a ‘retired’ Chef, now studying Nursing). I’m from Australia and I was watching reruns of Roseanne. Curiosity got me on to Google and your website was the one I clicked on. We do not have Hawaiian Rolls here in Oz, so I found a recipe made them and made your loose meat recipe. Let me tell you it was a huge hit! My Hubby and my 3 boys (21, 14 and 12) LOVED them! I have been informed that I have to make this on a weekly basis!
Thank you so much for this recipe!
Hi Jessica!! I am so glad you found me and loved the sandwiches!!! I hope to see you again!!
I am going to try these because I love, love Maid-Rite sandwiches! Northern Illinois has Maid-Rite and not sure why it has not traveled south. This could be the start of something big!
I tried this it is a good recipe but nothing like the original maid-rite. I grew up in Iowa (Muscatine area where it originated) and have the original recipe .Beef consume , soy sauce, seasonings only include garlic salt or powder,salt,and pepper. The trick is they must simmer on low most of the day and they are served on steamed hamburger buns.
There was an A&W in Fairmont, Minnesota that used to serve Swiss Burgers. They were amazing and somewhat like these. I’m wondering if anyone has had these? Thanks
Yes! I have! Miss them terribly! I was in Fairmont two weeks ago and the Dairy Freeze sells their version on Wednesdays! It’s very close but not exactly the original recipe! Delicious non-the-less !
Thank tou for the interesting recipes and your wonderful wisdom! Your site keeps me busy for hours.
Thank you Barbara!!! I am so glad you are enjoying the site!!
Hi Christy! I love these and make them often exactly per your recipe. Since I live alone, I always have plenty for the freezer. Just discovered that I can use some of the leftovers to make awesome hotdog chili sauce by adding some chili powder and cumin! Unbelievably good!! I love seeing your recipes and use them on a daily basis! Thank you!
Oh my goodness, what a great idea Debbie!!! Thank you so much for sharing!!
I grew up in Northern Missouri and I’ve eaten Maid-Rites many times and I’ve made yours three times. In terms of comparisons, the Hawaiian rolls alone win the contest, then add your ingrediates and yours are hands down the best…..love these little suckers. I froze the last batch and thawed it out, cooked it up tonight and they were fantastic. In someways I think the flavor is better after a month or so of freezing.
Oh my goodness, thank you so much Billy!!! That just made my day!!!
I made these for supper tonight and they were really good. I had regular kaiser rolls to put them on. I put the ketchup and mustard out on the table but we didn’t put anything on them. They were great all on their own. Looking forward to the leftovers! Hopefully it’ll be like chili, it gets even better as it sits and the flavors meld together!
I am so glad to hear that y’all liked them Kristi!!! Yes, they do get better as they sit!!
How much water is used?
Thank you!
I am SO HAPPY I found your page! My grandmother made something so similar she called “Juicy Lucy”, I have been looking for the recipe for years. This is as close as I have ever found and felt like I had a little part of her back as I was eating these. Thank you 🙂
Hers were *slightly* sweeter, I think the next time I will add another tablespoon of brown sugar or a splash of molasses. Over all this was the comfort food of my childhood.
Welcome to Southern Plate Beth!! I am so glad you were able to find this recipe and love the name y’all called them by!!
When everything is cooked. Do I stain meat in a collander?
I don’t, but make sure you start with lean ground beef for this.
What is the tool called that you use to break up the ground beef? And where can I buy one? I’ve looked in several stores with no luck.
Hey! I don’t know what it is called but I got it at WalMart and here is a link to one on Amazon 🙂
https://amzn.to/2v4qOW2
I’ve been trying to recreate a childhood favorite, the Beef-n-Burger as sold at the Peoples Drug Store lunch counter in the Washington, DC, area. Someone suggested it was a form of loose meat sandwich. I followed your recipe and added some tomato paste and lots of Mt. Olive Dill relish. This was quite delicious and not a bad imitation Beef-n-Burger.
Thanks!
I am glad it worked for you!! Hopefully by playing around with the recipe a bit you can continue to get it closer to what you remember!!!
When I was a kid, my mom used to make “Spoon Burgers” mostly to go with homemade noodle soup on Saturday afternoons. Spoon Burgers are similar only you use 3 ingredients — ground beef, evaporated milk, and an envelope of onion soup. Mix together in skillet, and let cook a few minutes until thickened. Spoon onto a bun and top with a dill pickle slices. Yum!
I am going to hae to give that a try Brenda, thank you for sharing!!!