An American classic, the Sloppy Joe is a no-fail hit any time of year. This recipe is a simple one that makes enough for a crowd of about 30 or to divide and freeze for later. Cook them in the oven, in a roaster, on the stove top or in a crock pot.
This recipe is so much tastier than the mix from a can and much lower in sodium. In our family, they are a tradition for birthday parties. You can easily double the recipe and make them in a roaster for a really big group. The first time I had these, I ate 4 sandwiches!
2 Lbs. Ground beef
1/2 Lb. Ground Pork
1 Large Green Pepper, chopped
1 28oz. can Stewed Tomatoes
4 Small Cooking Onions, chopped
1 1/2 tsp. Salt
1/2 tsp. Ground Pepper
1/2 tsp. Ground Mustard
1 tsp. Celery Seed
2-3 Cups Corn Flakes, crushed
1 4oz. can Tomato Paste (optional- for thickening & flavor)
Spray inside of your pan or baking dish with cooking spray. In large bowl (or in the pan you'll cook it in), mix all ingredients together (I use my hands to mix it really well).
Oven- Place mixture in dutch oven or large oven-safe dish and bake at 325 degrees for 2 hours, stirring occasionally. If using disposable aluminum pan, double the pan or place it on a jelly roll pan to stabilize.
Roaster- Pour mixture in roaster liner and cook at least 2 hours at 325 degrees. Stir frequently.
Crock pot/ slo-cooker- Place mixture in crock, cook for 4 hours on high/medium or for 8 hours on medium/low. Stir occasionally.
Stove top- Pour mixture in pan. Cook for 2 1/2 to 3 hours over medium-high heat stirring frequently.
Serve on sandwich buns or on hot dogs as coney sauce.
~ These go great with chips, potato salad or macaroni salad and veggies and dip.
~ You can use 1 Tbsp. prepared yellow mustard in place of the ground mustard.
~ Also great as a dip for corn chips.