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The Sloppy Lo

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  • Level: Easy
  • Total: 1 hr 5 min
  • Active: 1 hr 5 min
  • Yield: 8 sandwiches
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2 tablespoons vegetable oil

1 1/4 pound ground turkey 

1 carrot, grated 

1/2 yellow onion, diced 

One 6-ounce can pineapple juice 

2 tablespoons tomato paste 

1 cup chicken stock 

1/2 cup ketchup 

1 tablespoon Dijon mustard 

1 tablespoon Worcestershire sauce

One 15-ounce can tomato sauce 

Kosher salt and freshly ground black pepper 

8 whole wheat buns, buttered and toasted 

Bread and butter pickles 


  1. Heat a large skillet over medium heat and add 1 tablespoon of the vegetable oil. Add the turkey to the pan and brown until it is no longer pink and the meat crumbles, 8 minutes. Remove the turkey from the pan and set it aside in a bowl or plate. Add the other tablespoon of oil to the pan, followed by the carrot, onion and 2 tablespoons of the pineapple juice, and cook until the onion becomes translucent, 8 to 10 minutes. Add the tomato paste and cook for 2 minutes. Next, add the chicken stock, ketchup, mustard, Worcestershire sauce, tomato sauce and the remaining pineapple juice. Bring to a boil, reduce to a simmer and cook uncovered until thickened and reduced by one third, 15 to 20 minutes. Add the cooked turkey to the sauce and stir to combine. Cook for 6 to 8 minutes, to warm through. Season with salt and pepper.
  2. Scoop the sloppy lo mixture evenly onto the buns and top with the pickles. Serve with 14 napkins, preferably near a bathtub.
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