As a child I had a few favorite comfort foods that have stayed with me into adulthood. They weren’t fancy, but they were memorable, and whenever the weather turns cool and rainy I still crave them.
This past weekend the forecast shifted from warm to chilly and wet, and I found myself wanting Sloppy Joes. I first discovered them in elementary school, and they remain tied to pleasant childhood memories. Another childhood favorite was the spaghetti with meat sauce from Parkmoor restaurant — my family visited often and I loved their spaghetti and their premium frank, though I can no longer eat the latter without feeling unwell.
Back to the Sloppy Joes: I planned to make them for dinner expecting a rainy day. The sky ended up clear and warm, but with the ingredients ready I went ahead. This time I used whole grain buns instead of white ones for a slightly healthier option. They turned out delicious—just as I remembered.
Sloppy Joes are a nostalgic dish that can transport you back to childhood. They’re also a hit with kids today, bringing the same simple joy they did for many of us years ago.
Below is the Sloppy Joe recipe I’ve made for years. It brings back memories of running around the grade school cafeteria, and I hope you enjoy it if you decide to try it.
Sloppy Joes
Serves 6
- 1 lb ground sirloin
- 2 medium onions, finely chopped
- 2 tablespoons yellow mustard
- 2 tablespoons sugar
- 1 tablespoon white vinegar
- 1 teaspoon kosher salt
- 3/4 cup ketchup
- 2 ribs celery, finely chopped
In a skillet, brown the ground sirloin and chopped onions together. Drain off excess fat, then add the mustard, sugar, vinegar, salt, ketchup, and chopped celery. Stir to combine, reduce the heat, and let the mixture simmer for about 30 minutes to thicken and allow the flavors to meld. Spoon the Sloppy Joe mixture onto hamburger or whole grain buns and serve.
They’re excellent with sweet potato fries and coleslaw—two of my other longtime favorites.