My Take on Maid-Rite Sammiches


I know, they look like Sloppy Joes, but in Iowa, they are called Maid-Rite, and it seems as though most everyone has their own recipe.

Brown sugar or white? Add ketchup will cooking or add it to the sammich when served? I found several different versions, took a bit from here and there, then added my own bits and pieces to the whole loose meat sammich mix and…

It is pretty darned spiffy!

•1-1/2 lb meatloaf mix
•2 cups diced onion
•1/2 cup ketchup
•2 tbsp sugar
•2 tbsp white vinegar
•1 tbsp Worcestershire sauce
•1 tbsp Sherry Peppers Sauce*
•1 tbsp yellow mustard
•1/2 tsp Seasoned Salt
•1/2 tsp black pepper
•1/2 tsp Aleppo pepper

*No Sherry Peppers Sauce? No Problem! Simply add a bit of decent sherry (none of that “cooking” stuff) and a dash or three of your fave hot sauce, to taste.

Cook the meat with the onion in a large pan over medium-high heat until the meat is cooked through and the onion tender, about 15 minutes or so.

You can, of course, drain the pan juices, but I like to just continue to cook, stirring often, until they have mostly cooked off.

Stir in the remaining ingredients and continue to cook, stirring often, until the pan is again mostly dry and you are left with a wickedly nice seasoned meat mixture.

Serve on toasted burger rolls.

I had a jar of farm stand bread and butter pickles on hand, and they worked a treat on top. Try this!

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