Sloppy Joes, Loose Hamburger, Barbeques or Maidrites….depends on what part of the country you are from as to how you define today’s recipe. Here in the Heartland we call them Maidrites! This sandwich has a foggy history, but it seems to have originated during the Depression as a way to stretch ground beef during hard times. Several sources place its creation in a small cafe in Iowa, where it was called a “loosemeat” sandwich. They were a staple as our boys were growing up and continue to be a favorite at any casual family gathering.
Start by browning 3 pounds of lean ground beef.
When browned completely, drain off grease. Now I am about to confess something my boys never knew…I snuck healthy vegetables in our maidrites! Keep reading to discover my deception.
Add celery, onion and bell pepper (chopped coarsely) to the blender. Add 2 T. lemon juice, 1/4 c. vinegar, 1 c. ketchup, 2 T. brown sugar, 1 T. salt, 1 T. mustard, 1 T. WOR sauce and 1/3 c. water. Blend until pureed. Add to browned and drained ground beef.
Simmer for 10 minutes and serve on buns with cheese and dill pickles!
I will know if my boys read this blog by their reaction next time I serve Maidrites!
Maidrites
3 pounds lean ground beef, browned and drained
2 stalks celery, cut up
1/2 onion, chopped coarsely
1/2 red bell pepper, chopped coarsely
2 T. lemon juice
1/4 c. vinegar
1 c. ketchup
2 T. brown sugar
1 T. salt
1 T. mustard
1 T. Worcestershire sauce
1/3 c. water
Add everything but the meat to your blender and puree. Add to ground beef and simmer for 10 minutes. Serve on buns with cheddar cheese and dill pickles!
I did not realize Maid-rites were the very same thing as sloppy joes. Interesting. I like your way of making the sandwich more healthy.
BTW, thanks so much for your kind words about my father. The plan is for him to move back home this Monday. It’s a little scary. We’ll see how it goes.