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Recipe courtesy of Scott Elley

Scott Elley's Sloppy Joes

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  • Level: Easy
  • Total: 2 hr 10 min
  • Prep: 20 min
  • Cook: 1 hr 50 min
  • Yield: 90 to 100 servings
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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


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. 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.
  2. 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.
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