Inspired by the famous Maid-Rite sandwiches, this copycat Loose Meat Sandwich recipe uses root beer to mimic the flavor of the root beer syrup rumored to be in the original Iowa classic. Most recipes simmer the beef in broth, but that creates a flatter flavor. Root beer adds subtle sweetness and depth, capturing what makes Maid-Rite sandwiches so iconic.
With just 5 minutes of prep and 20 minutes of hands-off simmering on the stove, it’s an easy, flavorful dinner the whole family will love.
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Note from Erin
I tested many versions of this recipe seeking to recreate the signature Maid-Rite flavor and found that real root beer, plus a splash of pickle juice, gives the perfect balance of sweet and tangy.
Don’t worry about the pickle juice! Even the pickle-haters in my family had no idea. It just makes the beef taste incredible.
This is one of our favorite quick weeknight dinners because it comes together fast and tastes so good.
Across the Midwest, this sandwich goes by different names: Nu-Way, steamer, tavern sandwich, or loose hamburger. But no matter what you call them, they’re simple, satisfying, and worth making at home.
Ingredient Info
The recipe card at the bottom of this post includes the complete list of ingredients, measurements, and instructions.
Ground Beef: I've found that meat with a higher fat content, like 85% lean and 15% fat, results in the most flavorful sandwich. If you only have extra lean ground beef, stir in 1 tablespoon of butter.
Onions: Grating releases a little extra liquid, which blends with the beef fat as it cooks, giving a smoother, juicier texture. (And my picky eaters prefer it, as they don't know the onions are there!) For a bit more bite, finely dice instead.
Pickle Juice: This secret ingredient brightens the flavors. The meat doesn't taste like pickles, but if you are pickle-averse, then replace the juice with 2 tablespoons of apple cider vinegar.
Root Beer: The original Maid-Rite recipe reportedly uses root beer syrup. Simmering the meat in root beer creates a similar flavor. If you don’t have root beer, use 2 tablespoons of brown sugar instead.
Tips for Making the Best Copycat Maid-Rite Sandwiches
1) Brown the Beef
- Use a meat chopper to break the meat into consistent small crumbles the size of a pea. Larger pieces will fall out of the sandwiches more easily.
2) Add the Remaining Ingredients
- While traditional Maid-Rite machines use steam, this stovetop method recreates that same tender, moist texture.
3) Simmer
- Simmer uncovered for about 20 minutes, stirring occasionally, until most of the liquid has reduced and the beef looks juicy but not saucy.
4) Toast Buns
- In addition to adding great flavor and texture, toasting the buns also helps prevent the sandwich from becoming soggy.
- Broil on high for about a minute. Keep an eye on them. They toast up quickly, and it's easy to burn them if you don't pay attention.
Top Tip!
Drag a spatula through the pan to check if it's ready. The liquid should slowly fill back in within a few seconds. If it fills instantly, simmer a couple of minutes longer. If there is no liquid, add a splash of broth.
Favorite Toppings
Loose meat sandwiches are all about simplicity, but a few toppings can make them even better. Dill pickles and yellow mustard are the classic choice. While my family loves adding Cheddar or American cheese. If you like extra crunch, sprinkle on some finely chopped onion or crisp lettuce.
Slow Cooker Method
This is a great recipe for a slow cooker! Just put all of the ingredients on low for 4 hours. It will mellow some of the flavors, so I recommend adding spices at the end.
You may also have a lot of liquid in the pan, so if your slow cooker has a saute function, saute with the lid off for a few minutes before serving and serve with a slotted spoon.
Serving a Crowd✨
Set up a "build your own sandwich" station at a party or potluck by placing the meat in a crockpot on warm and stirring in a bit of beef broth periodically if it starts to get dry. It will hold for up to 2 hours.
Recipe
Loose Meat Sandwich with Root Beer
Recipe by:Ingredients
- 1 pound (454 grams) ground beef 85% lean
- ⅓ cup (53 grams) finely diced or grated onion
- ¼ cup (60 ml) dill pickle juice
- ⅔ cup (158 ml) root beer (5 ounces)
- 2 tablespoon (2 tablespoon) Worcestershire
- ½ teaspoon (0.5 teaspoon) kosher salt
- ½ teaspoon (0.5 teaspoon) black pepper
- ½ teaspoon (0.5 teaspoon) garlic powder
- 4 (4) hamburger buns
- 2 tablespoons (28 grams) butter
- Desired toppings: Cheese, ketchup, mustard, pickles
Instructions
- Break up the ground beef into small pieces in a large skillet over medium-high heat. Add the chopped onion tandcook until most of the meat is browned, but there is still some pink.1 pound ground beef, ⅓ cup finely diced or grated onion
- Add all of the ingredients except for the buns and butter to the pan. Bring to a boil then reduce heat to medium-low. Cook for about 20 minutes, stirring occasionally, until most of the liquid is gone.¼ cup dill pickle juice, ⅔ cup root beer, 2 tablespoon Worcestershire, ½ teaspoon kosher salt, ½ teaspoon garlic powder, ½ teaspoon black pepper
- When the meat is almost ready, butter your hamburger buns and place them onto a baking sheet, cut side up. Put the baking sheet on the middle rack of your oven, and broil on high for 1 minute, or until the buns are lightly toasted. Watch the buns closely so they don't burn.4 hamburger buns, 2 tablespoons butter
- Scoop meat onto the buns and add desired toppings. Serve immediately.Desired toppings: Cheese, ketchup, mustard, pickles
Notes
Store in an airtight container in the refrigerator for up to 4 days. The flavor deepens overnight, making it great for make-ahead lunches. Freezing:
Freeze the cooked beef mixture in a labeled freezer bag or airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating. Reheating:
Warm on the stove over medium heat or in the microwave until the meat reaches 165°F (74°C). If it looks dry, stir in a tablespoon or two of beef broth to bring back moisture. Variations:
Add a slice of cheese for a “Cheese-Rite,” or stir in a splash of hot sauce for mild heat.
Equipment
Nutrition
The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
More Easy Dinner Recipes
This recipe was originally posted on September 9, 2020. It was updated on June 19, 2023, with new images, as well as additional tips and helpful information. The recipe stayed the same. Here is one of the original images.
Peggy says
When I was first married, one of the first meals I cooked for my husband was a ground meat sandwich with onions and peppers very similar to this. The difference between my sandwich and yours was that I took about a 6" piece of French bread, hallowed it out, and dropped the meat inside. My husband's mother made these for her family all of the time. I've got to admit, it was delicious.
Erin says
That's a really fun idea for a sandwich. And what sweeet memories. Thanks for sharing!
Tera says
This look really delicious! I just adore your states project.
Erin says
That is so kind of you, thank you! I am glad to have you following along!