Maid-Rite Loose Meat Sandwich
A crumbly, unformed ground beef sandwich seasoned simply and served on a soft bun, a specialty of Iowa lunch counters since the 1920s.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 380 kcal
Equipment
- •Skillet
- •Wooden spoon
Nutrition
Per serving, approximate
- Calories
- 380 kcal
- fat
- 20
- carbs
- 28
- protein
- 22
- calories
- 380
Instructions
- 1
Break the ground beef into small pieces in a cold skillet. Place the skillet over medium heat.
- 2
Add the diced onion. Cook and stir constantly, breaking up chunks with a spoon, until the beef is browned and no pink remains.
- 3
Pour off excess fat, leaving just a thin layer in the pan.
- 4
Pour in the beef broth, mustard, and Worcestershire sauce. Stir well to combine.
- 5
Season with salt and pepper. Turn the heat to low and simmer uncovered for 15 minutes, stirring occasionally.
- 6
Keep simmering until most of the liquid is gone. The meat should look moist and finely crumbled, not soupy.
- 7
Toast the buns lightly if desired.
- 8
Scoop the meat onto the buns using a slotted spoon. Serve right away with mustard, ketchup, and pickles.
Chef's tips
Chop the beef into tiny bits with a wooden spoon as it cooks. Keep the meat glossy and moist instead of letting it cook dry.
Storage
Refrigerate in an airtight container for up to 3 days.
Reheating
Reheat gently in a skillet with a splash of broth to restore moisture.
Common mistakes to avoid
- •Leaving the beef in large clumps instead of breaking it into fine crumbles.
- •Cooking off too much broth until the meat turns dry.
Serving suggestions
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