Scott Elley's Sloppy Joes Recipe

Name: Scott Elley's Sloppy Joes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 35 pounds meatloaf mix (equal amounts of ground beef, ground veal and ground pork); 1 to 1-1/2 cups Worcestershire Sauce; 6 large Spanish onions, coarsely chopped; 6 red peppers, coarsely chopped; 6 yellow peppers, coarsely chopped; 6 orange peppers, coarsely chopped; 6 green peppers, coarsely chopped; Salt; 2 tablespoons dried oregano; 4 tablespoons granulated garlic; 1 gallon barbeque sauce, homemade or store bought; 2 tablespoons olive oil; 36 sweet Italian pork sausages, casings removed; 90 -100 fresh hamburger buns or rolls, for serving

Servings: persons

35 pounds meatloaf mix (equal amounts of ground beef, ground veal and ground pork)
1 to 1-1/2 cups Worcestershire Sauce
6 large Spanish onions, coarsely chopped
6 red peppers, coarsely chopped
6 yellow peppers, coarsely chopped
6 orange peppers, coarsely chopped
6 green peppers, coarsely chopped
Salt
2 tablespoons dried oregano
4 tablespoons granulated garlic
1 gallon barbeque sauce, homemade or store bought
2 tablespoons olive oil
36 sweet Italian pork sausages, casings removed
90 -100 fresh hamburger buns or rolls, for serving

1
Divide the meatloaf mix between 2 large commercial-size pots and brown the meat for 3-5 minutes under a high flame.
2
Drain most of the fat, leaving a little in for seasoning.
3
Add the Worcestershire Sauce and mix well.
4
Divide the onions and peppers between the 2 pots, add salt and crush 1 tablespoon of the oregano between your hands into each pot.
5
Divide the garlic between the two pots and stir everything together.
6
Cook for 3 to 5 minutes.
7
Add 1/2 gallon of barbeque sauce to each pot, cover and simmer over low heat for 30 minutes.
8
Heat the olive oil in 2 large frying pans, add the sausages and cook for about 5 to 8 minutes, until no longer pink.
9
Drain any fat from the sausages.
10
Add the sausages from each frying pan to the pots of barbeque meatloaf mixture, and continue cooking, stirring occasionally, for about an hour.
11
Serve over hamburger buns.
12
A viewer or guest of the show, who may not be a professional cook, provided this recipe.
13
The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

6220

kcal

Calories

359

Fat

109

Carbs

635

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 35 pounds meatloaf mix (equal amounts of ground beef, ground veal and ground pork), 1 to 1-1/2 cups Worcestershire Sauce, 6 large Spanish onions, coarsely chopped, 6 red peppers, coarsely chopped, and more.

Yes, Scott Elley's Sloppy Joes falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Scott Elley's Sloppy Joes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions