This is another recipe made when Josh’s friend Troy stayed with us while waiting for his apartment to be ready. This one everyone liked much better than the Crockpot Thai Peanut Chicken.
I was already somewhat familiar with at least part of the recipe that I found at Life in the Lofthouse. I had previously made Sloppy Joes using the filling mentioned in the recipe. Pretty awesome, as far as Sloppy Joes go.
As a casserole, it’s almost a one-dish meal. All you need to do is add a veg or two. You could even easily add peppers or a bit more onion to the meat mixture to make it more healthy. Just remember that it is a casserole, so it needs to sit for a few minutes after you take it out of the oven for it to “set up.”
When we were first married, Josh wanted me to make Sloppy Joes. I didn’t have a “go to” recipe, and I refused to pay for a can of Manwich. Something about that just seemed wrong. Maybe if the meat were included in the can, it wouldn’t be such a bad price.
So, it wasn’t until I found this recipe that I found a Sloppy Joe recipe that I could live with.
I’ve now made the squares a couple of times and have altered it slightly to make it more manageable for me.
First of all, we don’t always have ground beef. It’s usually ground turkey or ground pork for us. Ground pork is easier for us to manage because pork loins often go on sale for under $2/pound. So, the meat factory bee-sheen gets a workout.
Sloppy Joe Squares
Adapted from Life in the Lofthouse (link above)
*Note: For Sloppy Joes, omit the crescent roll dough and cheese. Follow the process for the meat mixture as directed.
1 tablespoon butter
1/4 cup onion, chopped
1 pound ground meat
1 cup ketchup
1/2 cup water
1/4 cup brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon red wine vinegar
2 teaspoons chili powder
1 teaspoon salt
1/2 teaspoon black pepper, freshly ground
1-2 sheets of crescent roll sheets (found with the other crescent rolls–It saves having to press the seams together)
2 cups shredded cheddar cheese
Preheat the oven to 350 degrees. In a skillet over medium heat, melt the butter. Add the onion, and cook until soft and translucent, but not brown. Brown the meat with the onion. Drain any fat.
Add all other ingredients (besides crescent roll sheets and cheese). Stir to combine. Reduce heat and simmer 20 minutes. (Stop here and serve over buns if you are having Sloppy Joes.)
Roll out the crescent roll sheet and press into the bottom of a 9×13 pan. Press until the dough comes up half an inch on the sides. (This one can be omitted if you are trying to be a bit more carb conscious.)
Pour the meat sauce mixture over the dough and spread to make it all even. Sprinkle with the cheese.
Cover the mixture with the remaining roll of dough.
Bake on a lower rack of the oven for 30 minutes. If the bottom is still doughy, cover the top with foil and cook a few minutes more.
Let the casserole rest out of the oven for a few minutes before cutting into it–especially if you omit the bottom crust!
Both versions of this recipe are Muffin Approved–but he really likes it as a Sloppy Joe on a bun!
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