In all my years of eating sloppy joes, maid-rites, taverns, yum-yums, barbecues, and every loose-meat sandwich under the sun, nothing has ever topped the way Blanche Matthews made them. I still have her recipe card in my mom’s careful handwriting, splattered with memories from countless family suppers. Once you taste this sweet-savory beef mixture tucked into a soft bun, you’ll understand why this recipe has stayed in our family for decades.
Homemade always wins — especially when it comes to sloppy joes. Here’s why you’ll never go back to the can again:
(Bonus: it freezes beautifully, so you can make a double batch and have dinner ready for a busy night.)
Once you’ve tasted these, you’ll understand why Blanche’s version has been passed around family tables for generations. It’s everything you love about comfort food — simple, saucy, and just a little sweet — and it comes together fast on the stovetop.
They are so easy to make! Begin by browning the ground beef and crumble it finely. Next, add onions, thinly sliced chopped celery, and peppers.
Then add the tomato soup, ketchup, Worcestershire sauce, brown sugar, salt, pepper, and vinegar. Cook everything until the veggies are tender and the sauce is reduced enough that the meat mixture is scoopable.
At our house, we usually make the sloppy joe filling, put it in a slow cooker, and stir the mixture occasionally, adding a bit of water if needed.
This recipe is simple but amazingly good. If you want to push it right over the top, be sure to choose a really great bun and add a slice of cheddar cheese.
That's how you make a homemade Sloppy Joe—the best you'll ever eat. I grew up in the Ozzie and Harriet—Father Knows Best era. June Cleaver-type moms cooked in kitchens with linoleum floors, metal cabinets, and Formica tables with chrome legs.
No microwaves, no immersion blenders, no crockpots, let alone any Instant Pots! But man, oh man, I'm telling you, the food cranked out of those kitchens was amazing. Best ever!
I was a skinny, nerdy kid who lived for my dad's company picnic every Fourth of July. I reveled in wearing my baggy old orange bathing suit with white bias-tape shoulder ties from morning until bedtime.
We played in the warm, shallow water of the slow-moving river, catching minnows and toads. The annual affair was held on a little sandbar island in the middle of the Platte River in south-central Nebraska, and the day lazied along from late morning until the last s'mores were eaten and the fireworks all faded away.
There was a pint-sized cabin with electricity, and all the company wives brought food. Just outside the cabin door was a shanty-like picnic area constructed of tall fence posts and chicken wire, shaded by a jungle of five-leaf ivy. There had to be mosquitoes, ticks, and flies, but if there were, I don't remember.
My mom always made her famous homemade clover leaf rolls and brought them in a flour sack. Everyone was waiting to snatch one and slather it with margarine when she arrived.
There were all kinds of salads and pickles, potato chips, pies, and cakes, but my favorite was the electric roaster full of Blanche Matthews' sloppy joes! Blanche's husband, Merle, was the president of the lumber company. I'm sure Blanche used vegetables to stretch the hamburger, the thrifty woman she was.
That time was decades before cell phones, and I don't think I ever saw a single photo from those treasured summer days, but the images in my child's mind are indelible.
Sloppy Joes have been around even longer than I have! They are an uncomplicated but iconic sandwich born in Sioux City, Iowa, way back in 1924. I was born in Iowa, too, but not quite that long ago!
The story is about a line cook named Joe, who created the first loose-meat sandwich in the tavern where he worked. Instead of forming beef into a patty, he broke it up on the flat-top grill and browned it. This method was probably faster, so he tried it.
Then, he scooped up the juicy (probably greasy) glob of crumbled meat and served it inside a hamburger bun with no sauce. People squirted mustard or ketchup on the sandwiches and gobbled them up. The creation became known as a "tavern," a name still used in parts of the Midwest.
Later on, someone added tomato sauce to the ground beef, and that's when it became a Sloppy Joe, an item on school lunch menus that students actually liked. Notorious for staining white T-shirts, it's still a beloved sandwich.
Clever mommas like Blanche began sneaking vegetables into the meat mixture for two reasons: It got kids to eat vegetables without complaints and made it economical to stretch a pound of hamburger into six tasty sandwiches.
Finally, in 1969, Hunts (the ketchup people) and Conagra Foods introduced Manwich sauce in a can. The marketing slogan "A sandwich is a sandwich, but a Manwich is a meal" gave the sandwich a whole new, commonly used name. The product is still strong, with sales of over 50 million cans annually.
Sloppy Joes are a great sandwich any time of year! Make a crockpot full and serve it while everyone enjoys the football get-togethers! Here are some of my favorite sides for occasions like these!
🌽Jiffy Corn Casserole —This tasty casserole is always popular at potlucks and family gatherings because it's easy to make and absolutely delicious.
🥬Cole Slaw Pasta Salad —Coleslaw pasta salad is a surprising, fresh combination, crunchy, refreshing, and packed with colorful veggies.
🍫Snickers Salad!—This recipe may be the original for a favorite Midwestern salad made with whipped topping, pudding, diced apples, and chopped Snickers bars. This "salad" could easily be a dessert.
A classic sloppy joe recipe chock full of veggies in a slightly sweet tangy sauce.
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Love, GB (Betty Streff)
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Can this be made in a slow cooker? If so how long?
Sure, once the hamburger is browned. It can sit in a slow cooker on low for several hours. Check to make sure it doesn't get too dry. Can add a little water if it does.
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