80s In the Kitchen: How to Make Sloppy Joes

Have you ever wondered what happened to the loose meat sandwich of the 80s? Turns out it got a makeover, a new name (one you know) and it lives on as the Sloppy Joe.

Loose Meat Sandwiches, or as we know them now, Sloppy Joes, gained popularity in the 80s. They were served on Roseanne at her restaurant and considered a comfort food of the time. These sandwiches were characteristically made of “loose” meat (crumbled ground beef) with a couple of spices and served on a bun with cheese.

Sloppy Joes are still enjoyed today, typically with a more flavorful tomato sauce base. Most continue to be served on a bun and topped with cheese, even to this day.

Want a new version on the old staple? Enjoy Sweet Potato Sloppy Joe Sliders any night of the week (or you can skip the sweet potatoes and go with the traditional bun and cheese).

How to make Sloppy Joes

Sloppy Joe meat
1 tablespoon olive oil
3 tablespoons water
1 pepper, chopped
1 onion, chopped
1 pound ground beef
1 cup tomato sauce
1 tablespoon molasses
1 tablespoon honey
1 tablespoon garlic powder
½ teaspoon chili powder
½ tablespoon yellow mustard
½ teaspoon cayenne pepper

In a sauce pan on medium heat, add olive oil, water, onions and peppers to the pan and cook about 10 minutes. Next, add the beef and cook until brown.

Mix the rest of the ingredients into the meat mixture and simmer about 20 minutes.

Sweet potato slices
2-3 sweet potatoes, depending on the size
2-3 tablespoons olive oil
1 teaspoon pepper
1 tablespoon salt

Cut each sweet potato length wise and about 1/4 inch thin and place onto a cookie sheet.  Add the olive oil and seasonings and toss to coat. Space the slices equal distance apart into the pan and bake at 425 degrees for about 20 minutes and make sure flip halfway through. Set to the side.

Sweet Potato Sloppy Joe Sliders
Take your sweet potato slices and top them with 1-2 tablespoons of meat mixture and enjoy.

Author: Emily Rokke

Share This Post On

Submit a Comment

Your email address will not be published. Required fields are marked *