Close enough to the Ottumwa, IA to save me from driving 4 hours to get one in person. I did add a tiny smidge of season salt toward the end because it seemed just a tad bland, but other than that - perfect. The key to good loose meat... tiny tiny chunks of meat. Keep stirring it and breaking it up. Use the cheap smaller hamburger buns from the store and (my personal preference) mustard and onions. I will miss the tiny little always crammed counter in Iowa - now, if I could just duplicate those pies...OMG that woman can bake a pie!
I made this as directed except I scaled it to 8 servings so it used 2 lbs of ground beef. Very tasty. My boys ended up putting easy cheese on top.
The leftovers were a bit too salty the next day.
Excellent! It took about an hour to boil down the broth. I've misses Tastee burgers since I left Nebraska-made these and served them with onion rings and the obligatory french onion dip and was in heaven.
4.5 stars. I doubled the onion and added white pepper and just a bit of mustard. Add the onion to the beef when the beef is half brown and be sure to strain the grease off very well. This recipe brings back memories of childhood. Use small soft buns and pickles and mustard ONLY for the true Maid-Rite experience.
These are great ~ after years of making sloppy joes, we've switched to these after trying them last month. The only change i make is adding a packet of Lipton Onion Soup Mix for extra flavor, and i usually let them simmer for a couple hours before serving.
I have been sooo hungry lately for a good maid rite. OH MY GOSH!!!! This was it--I was full after one but had to have another!! Only enough leftovers for me--too bad family. Even my picky little girl had two helpings (without a bun)and said yummy. Thanks so much for the recipe. Didn't say when to put in the onions so I put them in after draining the meat. Tasted great.
I've never had this before and was looking for a new recipe for hamburger. I made it just as written and they weren't bad. My husband said they were "Ok" and all I could really say was they were "different" I'm not sure if I'll make them again but they were ok. incidently I put a piece of american cheese on the bun and a bit of mustard from another person's suggestions. Thanks for the recipe!
Wow I know why they call this "loose" meat because after the first bite you lose all the meat into the plate and are left with a bun. I saw this on the AR exchange and had to try it after watching numerouse re-runs of "Rosanne" and the "Landford Lunchbox" featuring this famous sandwich. I added the 1/4 cup of onion to the drained meat. I made my own broth out of beef base for less sodium and used lean beef. I ended up with quite a lot of broth but used a slotted spoon and a teaspoon or so on the sandwich was good anyway. I served with hamburger dills pickles and mustard as suggested. They are a must! I did use the small buns also as recommended but regular sized ones would have been better to hold the meat in more likely. Not a repeat recipe but still interesting to try!
My family really enjoyed this. I did double the onions and it could have used more. My sauce wasn't reducing down much and seemd watery so I wound up adding about 2 tbsp on flour mixed with water to thicken up the juices just slightly. These were super yummy with lots of pickles and I buttered and toasted our buns. Next time might even try this on top of rice or noodles instead. We did also add some more seasonings but this is a great base recipe.
