Skip to main content

Sloppy Janes

Ok. We have all heard of the Sloppy Joe, but did you know he had a sister, Sloppy Jane? These sandwiches are a combination of vegetables, beef, and spices for a messy but flavorful dinner. I love to use the leftovers for my Sloppy Jane Potato Boats. However, you could also make a wonderful nacho appetizer for a party!

1 Pound 80/20 Ground Chuck
1/2 Cup Yellow Onion, Chopped
1 Clove Garlic, Minced
1 teaspoon Salt
1/4 teaspoon Black Pepper
1/4 teaspoon Cayenne Pepper
1/2 teaspoon Chili Powder
1/4 teaspoon Ground Mustard
3 Tablespoons Spicy BBQ Sauce
1 1/2 teaspoon Sriracha Hot Chili Sauce
2 Tablespoons Ketchup
1/2 Cup Canned Diced Tomatoes
1/4 Cup Button Mushrooms, Chopped

1. In a large skillet, combine the ground chuck, onions and garlic over medium heat. Use your spoon to break the meat into small pieces as it cooks. Continue to cook until the meat is browned.
2. Add the dry spices to the pan. Stir. Allow to toast for 1 minute.
3. Add the remaining ingredients. Stir to combine.
4. Cover the pan with a lid and cook for 30 minutes over medium-low heat. You want the pan to be at a steady simmer, not a hard boil. Stir occasionally. 
5. After 30 minutes, remove the lid. If the sauce is not thick enough for you, allow to simmer uncovered for 5-10 minutes.
6. Serve on a toasted sandwich roll.


  1. This sounds delicious! I just re-created a recipe for vegan Sloppy Joes that our son had last year in Raleigh. I used broken up veggie burgers as the protein, and added fennel seeds, as the recipe he had contained that slight licorice flavor. With some garlic and onions, crushed tomatoes and (yes, I'm saying this) a little ketchup, it's a pretty good mix! Dinner? Ready!

    1. Sara,
      That sounds delicious! I love veggie burgers, just made a new recipe yesterday (which I will be posting soon) and think that it is a wonderful idea to use in place of the ground beef. I also believe that extra firm Tofu that has been pressed for at least an hour to remove the excess moisture would be a fabulous substitute.
      I am sure the fennel was phenomenal! I love the licorice flavor, but, unfortunately, my husband will not come near the stuff! Maybe I can convince him!!!
      Thanks for sharing! Keep the great ideas coming!


Post a Comment

Popular posts from this blog

Lentil Burgers

Last night I cooked a large pot of lentils as part of our family dinner, which means that today, I was left wondering what I could do with all these lentils for the coming week. My typical use for lentils is in chili or soups, however, that is not something that I really wanted on this bright, spring day. Instead, I thought about how I could morph the leftovers into something new that I could use throughout the week, and that is when I thought of revamping my normal veggie burger recipe. Now, as promised, since this is the Quarantine Cooking Series, please feel free to use whatever beans or greens you have in your house. While I love the way this recipe turned out, it is more important that you use what you have and the technique to create a delicious meal for you and your family. Additionally, I like my veggie burgers on the spicy side. However, this is another place when personal modifications should be made to your palate preferences. 3 Tablespoons canola oil, divided

Black-eyed Pea Croquettes

So it is well known that I make  Black Bean Burgers  all the time. I love the versatility of the recipe and the ability to make a week of lunches in about 15 minutes. Today, I found myself with a bowl of leftover black-eyed peas in the fridge and the desire for something new. This recipe is also great because I always have canned black-eyed peas in the pantry since they are one of my husband's favorite vegetables, which means I can make this recipe anytime. So whether you use leftover homemade, like I did, or canned, this recipe is great. Additionally, these are not coated and fried like traditional croquettes, which makes them an even better option. Enjoy these as a side dish, on a sandwich, or with a side salad for a delicious, healthy, and easy meal. These do not hold or reheat well, so enjoy them while they're hot. 2 Cups Black-eyed Peas, drained and rinsed 3 Scallions, whites and greens thinly sliced 1 Clove Garlic 1 Egg, lightly beaten 3/4 Cup Bread Crumbs,

Banana Zucchini Bread with Raisins and Cinnamon Sugar Swirl

It is that time of year again when I am working to develop new and interesting ways to use up all of the vegetables coming from the garden. Last year, I posted "The Best Zucchini Bread"  recipe; this is still a great recipe but this one is even better! Since entering my last trimester of pregnancy, I am craving cinnamon raisin bread. This recipe was created to help merge the two flavors while also adding in some nutrients from bananas, as I always seems to have 2 or 3 that get left over and become a little too ripe. This bread is so fragrant, moist, and delicious! If I had some walnuts in the freezer, I might even finely chop some and incorporate them into the swirl for even more texture. This bread is perfect for breakfast, afternoon snack, or even dessert. I hope you will give this recipe a try. 2 very ripe Bananas, mashed 1 cup Zucchini, grated 1/2 cup Vegetable Oil 1 Egg, beaten 1 teaspoon Vanilla 3/4 cup Sugar 1 teaspoon Baking Soda 1/2 teaspoon Bakin