Scott Elley's Sloppy Joes

Total Time:
2 hr 10 min
20 min
1 hr 50 min

90 to 100 servings

  • 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
Watch how to make this recipe.
  • Divide the meatloaf mix between 2 large commercial-size pots and brown the meat for 3-5 minutes under a high flame. Drain most of the fat, leaving a little in for seasoning. Add the Worcestershire Sauce and mix well.

  • Divide the onions and peppers between the 2 pots, add salt and crush 1 tablespoon of the oregano between your hands into each pot. Divide the garlic between the two pots and stir everything together. Cook for 3 to 5 minutes. Add 1/2 gallon of barbeque sauce to each pot, cover and simmer over low heat for 30 minutes.

  • Heat the olive oil in 2 large frying pans, add the sausages and cook for about 5 to 8 minutes, until no longer pink. Drain any fat from the sausages.

  • Add the sausages from each frying pan to the pots of barbeque meatloaf mixture, and continue cooking, stirring occasionally, for about an hour.

  • Serve over hamburger buns.

  • A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

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