Recipe: Maid Rite Sliders with Cheese (Loose Meat Sliders)
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These Maid Rites Sliders are going to become a family favorite!!! Maid Rites are an Iowa specialty – also known as a Loose Meat Sandwich. I added cheese and popped them onto Kings Hawaiian Rolls. They’re quick to make and you can grab and go – perfect for your holiday parties!
These sliders go together in 15 minutes and they’re great for a weeknight dinner or a party! The cheese oozes out of them and the sweet & salty glaze on top take a hamburger to the next level!
Maid Rite Slider Ingredients
You probably already have most everything in your pantry for Maid Rites! But just to be sure – you’ll need:
- 1 lb ground beef
- Beef bouillon – I like to use Better than Bouillon – more flavor!
- brown sugar
- apple cider vinegar
- Worcestershire sauce
- soy sauce
- salted butter
- dijon mustard
- poppy seeds
- Kings Hawaiian Rolls (12 pack)
- Land O’Lakes American Cheese – it’s my favorite by far! If you haven’t tried it – you must!
- Dill pickle slices
Where did the Maid Rite Originate?
Well, there’s a little controversy over this. People in Newton, IA think they started it but I’m going with Wikipedia. There was a butcher in Muscatine, IA that combined a special cut and grind of meat with a selected set of spices and created the Iowa Maid Rite Sandwich – also known as a “loose meat sandwich”. The Maid-Rite sandwich’s meat is not formed into a patty – making it similar to a sloppy joe without the sauce.
How to make Maid Rite Sliders
- Preheat oven to 350 & spray rectangular baking dish with non-stick spray
- Brown ground beef and break into tiny pieces
- Slice Kings Hawaiian Rolls in half and place the bottoms of the rolls in the baking dish
- Once beef is browned, add in bouillon, water, brown sugar, apple cider vinegar, Worcestershire and soy sauce
- Stir until everything is mixed together with beef
- Cook on medium until all liquid is evaporated and remove from heat
- Spread beef mixture over the Kings Hawaiian Rolls
- Lay out cheese and pickles over top of the beef mixture
- Add the tops of the rolls on top of the cheese
- In a microwave-safe bowl, add Glaze ingredients and cover – microwave for 1 min until butter is melted
- Stir melted Glaze ingredients together
- Use a basting brush and spread the Glaze over top of the sandwiches
- Bake for 25 minutes
- Slice and serve!
Maid Rite Recipe Ideas
I’ve made multiple recipes from the Maid Rite base – here’s all the ways to try it out:
What to serve with Maid Rites?
Here are some great side dishes to go with these!
- I love the Copycat Taco Johns Potato Oles – they’re zingy and tots always go great burgers!
- Since I live in Ohio now – I would also make up some Skyline Chili Dip – Iowa + Ohio = magical yummy!
- Or if you’re looking for a lighter dip – this Wedge Salad Dip is a great choice!
- And here are 30+ other sides for Maid Rites!
More Slider Recipes
- Turkey Bacon Ranch Sliders
- Honey Ham Sliders
- Beef & Cheddar Sliders
- Cheesy Hawaiian Pulled Pork Sliders
- Chicken Bacon Ranch Sliders
- Hawaiian Roll Breakfast Sliders
- Philly Chicken Sliders
Maid Rite Sliders With Cheese
Video
Ingredients
Sliders
- 1 pound ground beef 80/20 or 85/15
- 1 tsp Better than Bouillon Beef Base or 1 cube of beef bouillon
- 1/2 cup water
- 1 tbsp brown sugar
- 1 tbsp apple cider vinegar
- 1.5 tbsp Worcestershire sauce
- 1.5 tbsp soy sauce
- 12 pack Kings Hawaiian Rolls
- 6 slices Land o'Lakes American Cheese
- 1/3 cup Dill pickle slices
Glaze
- 1/4 cup salted butter
- 1-2 tbsp brown sugar
- 1 tbsp dijon mustard
- 1 tbsp Worcestershire sauce
- 1 tsp poppy seeds
Instructions
- Preheat oven to 350
- Brown ground beef over medium high heat – break up completely into tiny pieces1 pound ground beef
- While beef is browning, spray baking dish with non stick spray
- Slice Kings Hawaiian Rolls in half and place the bottoms of the rolls in the baking dish12 pack Kings Hawaiian Rolls
- Once beef is browned, add in bouillon, water, brown sugar, apple cider vinegar, Worcestershire and soy sauce1 tsp Better than Bouillon Beef Base, 1/2 cup water, 1 tbsp brown sugar, 1 tbsp apple cider vinegar, 1.5 tbsp Worcestershire sauce, 1.5 tbsp soy sauce
- Stir until everything is mixed together with beef
- Cook on medium high until all liquid is evaporated and remove from heat
- Spread beef mixture over the Kings Hawaiian Rolls
- Lay out cheese and pickles over top of the beef6 slices Land o'Lakes American Cheese, 1/3 cup Dill pickle slices
- Add the tops of the rolls on top of the cheese
- In a microwave-safe bowl, add Glaze ingredients and cover – microwave for 1 min until butter is melted1/4 cup salted butter, 1-2 tbsp brown sugar, 1 tbsp dijon mustard, 1 tbsp Worcestershire sauce, 1 tsp poppy seeds
- Stir melted Glaze ingredients together
- Use a basting brush to spread the Glaze over top of the sandwiches (you might have a little left – that’s fine)
- Bake for 25 minutes
- Slice and serve!
I think if I made these I would eat more then 2.
I had 2 each time and it was perfect -but sure – you could eat more! 🙂
OMG! YUM! I could eat a ton of these.
I know some farmers that will LOVE these!
I have to try this, I had my first Maid Rite after the Eldora Kings Royal Race at Maid Rite, Greenville, OH. My husband always went there the next day after the races and I finally was able to go, I was pretty skeptical about the fuss over a “plain” sloppy joe. I have to admit, they were delightful and so was the restaurant. You need to head up there on a day trip, it’s worth the drive and check out kitchen aid too.
Oh – I’ve been to the MR in Greenville. I still think Iowa Maid Rites are better but theirs are good. And if you like them – you’ll love this recipe!!! It’s so good! Yeah!
No onions???
you could definitely add them!
Have you ever made these the night before you bake them?
You definitely could but I would be sure all the liquid is cooked out before you put on the buns or they’ll get soggy and I would not BAKE them until the day of.
Surprise surprise, I’m actually from Newton Iowa! As far as I know, the original Maid Rites started in Marshalltown, Iowa and actually, there are no spices added to the meat at a maid Rite restaurant. It is a steamed fresh ground, high quality beef! The sandwiches start with a bun and they put mustard and dill pickle slices on one side, add a generous portion of the steamed meat and then wrap it up in some waxy paper and serve it. They do allow ketchup to be added at the table.
These sandwiches are delicious but are not really the original! They are maid rites on steroids!
Well there are many conflicting reports about the seasoning of the meat – but whichever way you like them – they are tasty.
Don’t send a recipe every day. I don’t have cable/internet. Have to use my phone for internet. I don’t have time to read every day. I love, love to cook. Sometimes make my own recipes.
I worked at Maid Rite in Iowa.
Can you freeze maid rites?
I would freeze the meat separately after it’s cooked – you might undercook it a bit- and then yes – you could freeze it!
I grew up on Iowa Maid Rites, I never had any with a glaze as you put into the recipe. Maybe another part of the country does but the originals in Iowa never had soy sauce or Worcestershire either. I ate many as a kid all over Iowa. It could be and updated version I suppose.
No – traditional maid rites don’t have the glaze – i used the maid rite meat and put them into the sliders for a different style of maid rite sandwich
I’m from Muscatine, Iowa, and we do love our Maid Rites.
My mom is from Muscatine! And yes we do!
Can you make a copy cat
La pizza house pizza ?
Or the famous onion rings ?
I’ll add to my list!
Really good 👍
I made this last night, following the recipe except- we added the pickles after cooking for a nice crunch with the contrasting hot sandwich and cold pickle. It was very easy to make, it took more time to brown the ground beef than anything. My wife and I thought it tasted very good, and we will make it again.
Things we will change for the next batch- we did not use onions the first time. My wife generally does not like them. She was the one that said we really need to add onions. Also, the glaze recipe makes about double what is needed.
Otherwise, a great alternative to everyday fare.
Glad you liked it!!!
In Greenville ,Ohio we have a little shop ca lled Made Rite. People come from all around for this loose meat sandwhich. Cars are always lined up the street for these.They have a little sweet taste. So good. People that have moved away,always make this their first stop when coming back to visit.
Oh yeah – I’ve been there!!!
Oh boy…My Great Grandfather, Fred Angell, who invented the Maid Rite is rolling over in his grave with this recipe…LOL! He was a firm believer that you only have mustard and a pickle on your Maid Rite. That being said…I’m not saying I wouldn’t try this recipe.
well tell Fred to send me the “recipe” so i can fix it up. and hey – cheese makes everything better.
Are they sweet? Brown sugar & Hawaiian rolls. Just wondering b4 I make them. Thanks
barely – there is a hint of sweetness but not overly. if you’re not sure you’ll like that – you can leave out the brown sugar
I tried these for something different and shared with my wife’s parents. They all loved them so much, that tonight was the second batch in THREE days! this is a KEEPER recipe and going into my cookbook. All the ingredients added so much flavor together which just amplifies the enjoyment. I am going to try this recipe for church potlucks and funeral meals also!!!!
Thanks so much for the great compliment! Enjoy!
Are you supposed to use the entire amount of glaze on the Maid Rite sliders?
you don’t have to use all of it – just coat them lightly
My first Maid Rite! I did add a little chopped green onion to the meat and used potato dinner rolls. I loosely wrapped the assembled sandwiches in foil and baked. The meat was tasty and the cheese gooey. For years I’ve made a ham and Swiss cheese appetizer with party rolls and a similar glaze and baked in foil. Thanks for introducing me to a taste of the Midwest.
Waaaay too much soy sauce… 1.5 TB of soy per pound is insane! It WRECKED my whole batch!.
Sorry – nobody else has ever complained about that.
can you make them a day ahead and make them the next day?
Also, since I was trying this recipie for the first time before actually serving them to a group, I just made a half pan. The tops of the buns were pretty hard after baking for 25 min.even though I used plenty of glaze. should I have covered my pan with foil for part of or all of the baking time?
Any tips would be appreciated! Thanks!
yes – i do find that covering the buns is good – i would not make them the day before the meat will dry out a bit. cover for first part and uncover for 5-7 min at end
Does anyone know if you can put them together a day ahead and bake them the next day?