Reviewed: Nov. 10, 2009

This is an easy and tasty recipe when you have little time and/or energy to cook. The only changes we made was to add some garlic and cajun seasoning to give the meat more flavor. The meat was moist and full of flavor.

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TRAVLEE

Cooking Level: Intermediate

Home Town: Lafayette, Louisiana, USA

Living In: Youngsville, Louisiana, USA

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Reviewed: Oct. 25, 2009

Very tasty!

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Cucina di papa

Cooking Level: Expert

Home Town: Sacramento, California, USA

Living In: Newton, Iowa, USA

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Reviewed: Oct. 24, 2009

It IS'NT a Maidrite. I grew up eating the real thing with minor variations at school, my grandma's and grt aunts. I'm always looking for the school version, my favorite. The recipe my mom gave me contains vinegar and milk, as well as crumbled bread, and is boiled, never fried. Onion and one swirl of mustard are the only condiments added for authenticity. I will add that recipe later. I gave this a four, good, just not the real thing, which seems to be a secret.

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deeen

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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Reviewed: Sep. 9, 2009

Great! I used 1/2 onion and cooked it with the meat. Served over french baguettes with provolone. Reserved some of the juice for dipping. Poor man's prime rib.

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johnflod

Cooking Level: Intermediate

Home Town: Lincoln, Nebraska, USA

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Reviewed: Aug. 26, 2009

I have never had this and just made it. Cooked my meat with salt, pepper and garlic and onion. Then realized I had no beef broth. I made some onion soup from the dry mix and added that. Yummy....I made Amish bread today (recipe from here) and put the meat on it. Worked well together! :)

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Jess

Cooking Level: Expert

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Reviewed: Jul. 15, 2009

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!

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savantsrn

Cooking Level: Intermediate

Home Town: Longmont, Colorado, USA

Living In: Evanston, Wyoming, USA

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Reviewed: May 28, 2009

I haven't had one of these since I was a kid!! Very good and sooo cheap to make!! Agree with the reviewer that said a hotdog bun would be easier to eat it with. Any kind of loose meat sandwich is messy though, or its not LOOSE meat!! Thanks for the recipe!!

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alana

Cooking Level: Expert

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Reviewed: May 20, 2009

This was the first time I've ever made a loose meat dinner and had my little girl tell me she liked it!! I did add about 3 tbsp of vinegar to the recipe which I thought tanged it up quite nicely. I also simmered it in a crock pot for 2 to 3 hours after browning the meat (I used Turkey meat by the way). I would probably cut the broth down a bit as it was still quite watery. Good recipe to build on!!

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DanFiero

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Reviewed: May 16, 2009

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.

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Denise89

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Reviewed: May 11, 2009

Mustard makes all the difference when you put this on a bun. And I'm not a big fan of mustard! Really good!

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MAFFIE1

Cooking Level: Intermediate

Home Town: Oakland, Maryland, USA

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Reviewed: Apr. 6, 2009

Very good recipe. I added a tablespoon of beef soup base instead of the salt.

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SHELLYVANKIRK

Cooking Level: Professional

Home Town: Logan, West Virginia, USA

Living In: Bellbrook, Ohio, USA

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Reviewed: Feb. 18, 2009

Very good. The only thing I did differently was to leave out the salt. Thanks!

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hungry1

Cooking Level: Expert

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Reviewed: Feb. 13, 2009

Great recipe. After cooking the meat, I put it in the crock pot on low for about 4 hours to keep warm and it had such a great taste and texture. I used left meat the next day for nachos.

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GPOSBORN

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Reviewed: Feb. 3, 2009

Good. Didn't change anything. My kids ate it with no complaints so that is a plus for me.

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lisa

Cooking Level: Intermediate

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Reviewed: Feb. 2, 2009

This reminded my husband of a meal he would eat when he was growing up. (ie Loose meat, corn, pork n beans on a bun). I was good. It's easier to eat on a hot dog bun. It took 1 hour to cook down the liquid, not 40 mins.

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SNOPONY

Cooking Level: Intermediate

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Reviewed: Jan. 16, 2009

Definately not a "Made Rite" but still a good sandwich. I added 1 tsp. chili powder and 1 tsp dried mustard. I also decreased the broth to 1 - 14oz. can, and placed all ingredients in the crock pot on low.

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SCHAFFERSS

Cooking Level: Intermediate

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Reviewed: Jan. 7, 2009

This was a good basic recipe for french dip with ground beef. I did add, thyme, rosemary, bay leaf more onion, garlic, Lipton Beefy onion soup, Barefoot red cabernet wine, sherry, white whine. I served it on club rolls with swiss cheese. They turned out great!! Cheaper than buying a roast with the same flavor.

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CATWOMAN2

Cooking Level: Intermediate

Living In: Crystal, Minnesota, USA

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Reviewed: Oct. 29, 2008

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!

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tinyscout

Cooking Level: Intermediate

Living In: Kansas City, Missouri, USA

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Reviewed: Oct. 7, 2008

Pretty good... I'm a southern/texan gal and this was a new experience for us. I can best describe this one as a french dip without the dip. The meat came out soft and tender and a nice texture. Flavor was great and it had a hint of the worcestershire flavor. I wouldn't recommend using hamburger buns like I did though as they were really messy and difficult to keep together. I think a sub type sandwich roll would be ideal for serving these. My hubby remarked it needed a sauce to hold it together, but it was good on it's own. I think a sauce would overpower this one. Thanks, this was a nice change from the usual bbq beef or sloppy joe sandwich. I'll most def make this again!

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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Sep. 21, 2008

This sandwich was a great surprise! I'm not from the Midwest, and I'd never heard of loose meat sandwiches before. I was trying to use up some ground beef, and I wanted to make something easy but good. I ran across this recipe and had everything on hand. My hubby ate 3 and I could go for a second right now. If you're thinking about it, definitely give it a try.

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