Sloppy Joe is a popular American sandwich, in which ground beef cooked in tomato sauce, is used as the filling.
It provokes mixed feelings, as on the one hand, it’s quick to make, fairly nutritious and tasty. On the other hand, when badly done, (i.e., by using canned commercial mix), it is yet another example of the negatives of fast food. However, when made from scratch, using fresh ingredients, it is comfort fast food at its best.
There are many variations for this popular sandwich, but the simpler ones are still the winners. In all of them, the ground meat is first cooked lightly, then a mix of tomato and BBQ sauce and seasonings, such a brown sugar, Worcestershire sauce, mustard, ketchup and spices, are added, and all cooked together to a flavorful thick sauce.
While a bit of brown sugar adds a nice contrast to the tomatoes, too many of these versions are cloyingly sweet. In the version here, I’ve used substantially less sugar, by omitting prepared BBQ sauce, which is usually way too sweet, using a less sweet tomato ketchup, and less brown sugar. However, I did not omit the sugar altogether, as it adds not only a pleasing sweetness, but also enhances the color of the meat sauce.
Instead of using prepared tomato sauce, I’ve used freshly blended tomatoes, which made the sauce lighter, and added a nice tangy twist to it. To spice things up a bit, I added a small amount of chopped jalapeno pepper.
As the name suggests, this sandwich can be quite sloppy to serve and eat. By using less liquid, and cooking most of it out, the meat mixture is easier to handle as a filling. (The meat sauce can also be prepared ahead of time, and reheated before serving.)
This type of sandwich is perfect for a quick summer lunch or picnic, with some fresh ingredients on the side. I served it with homemade crispy potatoes, green salad and freshly cooked corn, but any other additions you prefer will work just as well. Try it and enjoy.
Notes:
* Tony’s Chachere’s Original Creole seasoning contains: red pepper, black pepper, chili powder and garlic powder. Any other similar spice mix can be used instead.
Makes: 4
Prep time: 15 minutes
Cooking time: 25 minutes
Ingredients:
For the crispy potatoes (optional):
5 medium potatoes (preferably Yukon Gold), washed and dried
3 Tbs oil
Salt and freshly ground pepper, to taste
For the meat sauce:
1 Tbs dark brown sugar
1 Tbs coarse ground Dijon mustard
1 Tbs Worcestershire sauce
1 tsp soy sauce
1 Tbs Creole seasoning mix (I used Tony’s Chachere’s Original)
3 Tbs ketchup (I used Heinz’s “with a blend of veggies”, which is less sweet)
1 tsp finely chopped jalapeno or a few drops of green hot sauce
½ tsp freshly ground four peppers mix
½ tsp salt
1 Lbs (455 grams) good quality ground meat (preferably ground at home), at room temperature
1 medium shallot, chopped
1½ cups finely ground fresh tomato juice (from 1-2 large tomatoes, skin and seeds included)
For serving (optional):
4 hamburger buns
Freshly cooked corn
Fresh green leaves, dressed in any dressing you prefer
Sliced radishes
Ketchup
Crispy potatoes (from above)
- The potatoes: preheat a toaster oven to 400F (205C). Thinly slice the potatoes, toss in oil and arrange on a flat pan in one layer. Season with salt and pepper and roast for 20 minutes, until the potatoes are golden brown and crispy. Keep in a warm place until serving.
- The meat sauce: mix the sugar, mustard, Worcestershire sauce, soy sauce, spice mix, ketchup, jalapeno, salt and pepper, in a small bowl, and set aside
- Place a medium wide frying pan over medium-high heat. Once hot, add the meat, and mix with a wooden spoon, to break down the lumps. Cook for 2-3 minutes, until the meat changes color.
- Carefully drain the liquids into the sink, and place back over heat. Add the chopped shallot to one side of the pan, and cook for a minute. Mix with the meat and add the fresh tomato juice and the brown sugar mix.
- Mix well, bring to a boil, and lower the heat to medium-low. Cook, mixing occasionally, for about 20 minutes, until the meat is cooked through and the sauce thickens. Taste and adjust seasoning.
- To serve: toast the buns and divide the meat sauce between them. Add the potatoes, corn, greens and ketchup on the side and serve.
Love your little twists Ronit! I like that you reduced the sugar, but made up for it with all that flavor, especially the jalapeno and the Creole seasoning.
I want those potatoes…
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Thank you Dorothy, these flavors indeed worked so well with the lower sugar level.
The potatoes were addictive. Next time, I’ll be doubling the quantity, or maybe even tripling it! 🙂
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Quadruple if I’m on my way over…
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lol No problem! 🙂
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Yes, everything about this post, just yes. I quickly discovered as I grew in cooking that even a can of tomato sauce that I spice myself is so much better than the canned store bought variety of sloppy Joe mix.. And it really doesn’t take much more time to do it that way.
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Thank you, I’m glad you liked my version. It was delicious.
I agree, whatever we make at home is much healthier than store bought, and it can be easily adjusted to our taste, so win-win! 🙂
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Sounds delicious Ronit!
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Thank you Aletta, it was indeed! 🙂
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I love a good sloppy joe – my mom made these for the 4 kids and I still make them with a few changes like onion straw addition! I some times will make a double batch and freeze portions in a regular muffin tin. Then I can take out as many as I want 🙂
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Thank you Judi, this version was very flavorful and enjoyable.
I’m definitely stealing the idea of freezing portions of the sauce in muffin tins. Thanks for the tip! 🙂
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You’re welcome – now that I am not cooking for crowds it’s very easy to freeze individual “sloppy joes” for when you need them 🙂
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Of all the messy foods, this is the messiest, but my husband, who grew up in New Orleans, loves it, and your recipe will just fill the bill, dear Ronit.
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Thank you Dolly, this is indeed a sloppy dish, but it was worth the extra napkins!
I’ve been to New Orleans and enjoyed the food there tremendously. 🙂
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According to my husband, the best Kosher caterer was an older African American lady, who used to chase hostesses out of the kitchen, saying, “Don’t you treif up my kitchen, Missus!”
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lol Amazing! 🙂
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Oh, I have personally met Ms Patricia, the inventor of Vodka Gimlet, another venerable African American lady.
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How great!
Gin gives me severe headaches, for some odd reason, so this version sounds much better! 🙂
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I am with you on that, Ronit.
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Gosh, I haven’t thought about sloppy joes for ages! Your recipe make them seem gourmet! I’ve got to find this Heinz ketchup. Interesting.
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Thank you Mimi, trying to take the original dish to a bit more gourmet level was definitely the idea, and it worked well.
The veggies blend ketchup contains butternut squash and carrot puree, and less sugar. I liked it. 🙂
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This is really tasty stuff but what a mess I can get in. Meat sauce all over the plate, sticky fingers, dribbling down the chin………….But still an enjoyable treat. Now that I’ve been reminded I shall have to make it!!
Thanks Ronit :)))
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Thank you Mary, you well described this dish, that can indeed be quite messy to serve and eat. But no doubt it’s worth the extra napkins!
I hope you’ll make and enjoy it. 🙂
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Thank you so much for this recipe, it looks delicious. We had once at Belfast and it was so spicy yet tasty. I am sure I will be trying this soon. =)
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Thank you, I’m glad you liked this tasty dish.
Traditionally, it’s not supposed to be overly spicy, so you can adjust the level of spiciness according to your taste.
I hope you’ll enjoy it. I’ll be happy to read your comments. 🙂
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I always liked Sloppy Joes. Making from scratch with those southern spices is fabulous! ❤️
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Thank you, I’m glad you liked the recipe. The Cajun spices gave the mix a nice twist. 🙂
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Oh my goodness, so yummy!, can you believe I’ve never had a sloppy Joe? I’m putting this on my to do/eat list. 🙂
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Thank you Myra, I’m glad you liked the sandwich. It’s so tasty, though a bit messy! Hope you’ll enjoy it! 🙂
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My gosh, this takes me back. My mother used to make homemade Sloppy Joe’s for us, and we all love them. Occasionally, Mark and I will use leftover ragù for Sloppy Joe-esque experience! What I really like about yours, Ronit, is how you use creole seasoning. I must give them a really nice lift! I also like how you reduce the sugar and don’t use prepared barbecue sauce.
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Thank you David, I’m glad the post brought back such warm and tasty memories.
I like a bit of sweetness in savory dishes, but most bbq sauces I’ve tried are way too sweet for my taste, so I prefer to improvise.
Using leftover ragù for this dish is such a great idea. I’ll keep it in mind! 🙂
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