Tonawanda News — It’s always encouraging to meet readers who tell me they like the simplicity of my recipes. If I ever worry about not being “foodie” enough — as witnessed by the lack of imported truffles or pink peppercorns in my recipes — I remember that most people just want real food they can make in a real kitchen and get on the table quickly.
This recipe is for one of the most un-foodie recipes: sloppy joes.
Sloppy joes were one of my go-to meals when my boys were growing up. It was quick, inexpensive and everyone loved them. The only problem was they were so darn sloppy.
I would cringe when the boys would pick up a sandwich and all that sloppiness would run down their little arms, onto the placemats and eventually the floor. They were thrilled — as was the dog.
So I decided to give this weeknight staple a makeover and make them not-so-sloppy. I encased my sloppy joe filling in gluten-free bread pockets. Since my boys and my hubby always liked their sloppy joes with cheese, I put cheese into the dough.
The verdict? My hubby wolfed down two before I could snap a photo. And since he has the palate of an 8-year-old boy, I say that’s a giant thumbs up for a quick, kid-friendly meal.
Gluten-free not-so-sloppy joes
3 tablespoons olive oil (divided)
1 cup finely chopped onions (1 small onion)
1 cup finely chopped green bell pepper (1/2 large pepper)
2 garlic cloves, minced
1 pound lean ground sirloin
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon chili powder
1/2 teaspoon dry mustard powder
2 tablespoons gluten-free Worcestershire sauce
3/4 cup ketchup
1 (7.5-ounce) package all-purpose, gluten-free bread mix
1 cup grated cheddar cheese
3 large eggs (divided)
1 teaspoon sesame seeds
Preheat oven to 375 degrees. Line a baking sheet with parchment paper.