Get ready to sink your teeth into a meaty masterpiece with this Maid Rite, a Midwestern favorite celebrated for its simple, savory flavors. Our version takes the loose meat sandwich up a notch by swapping the standard bun for a garlicky slice of Texas Toast, adding an extra layer of crispness and buttery goodness. Think of it as a sloppy joe with a flavor boost—this 30-minute comfort meal is sure to satisfy all your savory cravings.
"Mustard, worcestershire, and a dab of brown sugar balance the umami of the beef and make this quite addicting. I can see why it’s so popular!" said recipe developer Julia Levy. "And it’s easy as heck!"
Ingredients
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1 pound ground round (85/15)
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1 cup finely chopped yellow onion
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2 teaspoons minced garlic
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1/4 cup beef broth
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1 tablespoon apple cider vinegar
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1 tablespoon light brown sugar
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1 tablespoon Worcestershire sauce
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1 teaspoon kosher salt
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1 teaspoon soy sauce
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1 teaspoon yellow mustard
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1/4 teaspoon black pepper
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1 (11.25 ounce) box frozen Texas Toast garlic bread (8 slices)
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8 ounces pre-shredded (farmstyle) triple Cheddar blend (such as Tillamook)
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bread and butter pickle chips, for serving
Directions
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Gather ingredients. Preheat oven to 425 degrees F (220 degrees C).
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Heat a large skillet over medium-high. Add ground beef and onion; cook, stirring often to crumble, until meat is browned in spots and no longer pink, and onion is softened, about 8 minutes. Add garlic and cook, stirring constantly, until fragrant, about 1 minute.
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While meat cooks, whisk together broth, vinegar, brown sugar, worcestershire, salt, soy sauce, yellow mustard, and pepper in a small bowl.
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Stir broth mixture into skillet and cook, stirring often, until sauce has reduced slightly, about 2 minutes. Remove from heat.
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Arrange toasts in an even layer on a large rimmed baking sheet. Bake in the preheated oven until crisp and lightly browned on the bottoms, but still soft in the center, 8 to 9 minutes.
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Use the round side of a large spoon to press into the center of each toast to create a well, leaving about a 1/4-inch border around the edge of each bread. Spoon about a heaping 1/4 cup of meat mixture into each well. Sprinkle meat and toasts with cheese (about 1/4 cup per toast).
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Return baking sheet to oven and bake at 425 degrees F (220 degrees C) until cheese is just melted and toasts are crisp, about 5 minutes.
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Serve immediately with pickle chips.
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How to Store, Freeze, or Make Ahead
- Store leftovers in an airtight container in the fridge for up to 3 days.
- The meat mixture can be frozen for up to 3 months in freezer-safe containers. When you’re ready, thaw in the fridge and warm it up on the stove or microwave.
- The Texas Toast should be baked right before serving. It does not save well.
Tips, Tricks, Shortcuts
Don’t worry about the bits of cheese that fall off the meat and onto the baking sheet – it makes delicious crispy cheese bits
Cook’s Note
- Instead of the Texas Toast, you can serve this loose beef mixture on a toasted burger bun, as they do at the Maid Rite restaurant.
- Use a different flavor of Texas Toast – Pepperidge Farm has 5-Cheese and Monterey Jack flavors.
- The sandwich is typically served with pickles (either dill or bread and butter), ketchup, and mustard (like a burger!)
Nutrition Facts (per serving)
| 921 | Calories |
| 53g | Fat |
| 54g | Carbs |
| 54g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 921 | |
| % Daily Value * | |
| Total Fat 53g | 68% |
| Saturated Fat 23g | 114% |
| Cholesterol 157mg | 52% |
| Sodium 1528mg | 66% |
| Total Carbohydrate 54g | 20% |
| Dietary Fiber 3g | 12% |
| Total Sugars 10g | |
| Protein 54g | 108% |
| Vitamin C 4mg | 5% |
| Calcium 480mg | 37% |
| Iron 7mg | 39% |
| Potassium 767mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
