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Sloppy Joe Boule Bowl
Sloppy Joe Boule Bowl is a fun way to serve this family-friendly meal. Saucy, flavorful ground beef is spooned into a hollowed-out bread bowl, then topped with cheese. Bake it in the oven until hot and melty, then serve with crispy bread croutons on the side for dipping, or spoon onto a plate and eat with a fork.
Ingredients
3 tablespoons extra virgin olive oil
2 cups yellow onion, diced (about one medium onion)
1 1/2 cups green bell pepper, diced (about one medium pepper)
1/2 cup carrot, diced small (about one carrot)
1/2 cup celery, diced small (about one stalk)
1 tablespoon minced garlic
2 pounds ground beef (80/20)
1 6-ounce can tomato paste
2 cups beef broth
1 14.5-ounce can diced tomatoes with juice
1/4 cup Worcestershire sauce
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon dry mustard
1 teaspoon chili powder
1 teaspoon onion powder
2 tablespoons brown sugar
2 or 3 one-pound loaves round dense bread
1 stick butter
4 ounces sharp white cheddar shredded
4 ounces Monterey Jack cheese, shredded
Instructions
- In a non-stick pot over high heat, place olive oil and once hot, add onion, pepper, carrot, celery and garlic and cook for five minutes, stirring often.
- Move vegetables to the edges and add the ground beef in the center. Cook until browned.
- Pour mixture into a strainer over a large bowl. Do not discard liquid.
- Once drained, place beef and vegetables back into pot along with the tomato paste and cook three minutes at medium high.
- Separate the fat from the liquid that you drained. Discard the fat and pour the liquid in with the beef.
- Add beef broth, canned tomatoes, Worcestershire sauce, salt, pepper, mustard, chili powder, onion powder, and brown sugar.
- Bring to a simmer over medium low heat and cook for 45 minutes, stirring often.
- While Sloppy Joe cooks, heat oven to 425 degrees F and line a sheet tray with foil.
- Using a small serrated knife, carve inside of one or two loaves of the round dense bread by slicing the top off then carving the inside out. Cut up the top and inside into two-inch cubes and place on prepared sheet tray.
- Carve the last loaf into two-inch cubes and add to the sheet tray.
- Melt the butter and toss with the bread and bake for 25 minutes, tossing 2-3 times during baking.
- Remove the toasted bread cubes from the oven and place the carved out empty bread loaves in the oven and bake for ten minutes. This will harden the inside to avoid getting soggy.
- Once the Sloppy Joe is done, fill one or two and divide the cheese between them.
- Add a rack to a sheet tray and wrap the bread boules in foil, shiny side facing out, and place on the rack.
- Cover the top with the cheese, dividing between the two and place in the oven for 15 minutes to melt the cheese.
- If serving both at once, lay out on one or two platters and surround the bread boules with the toasted cubes.
- If serving one, keep half the Sloppy Joe mixture hot on the stove and half of the cheese separate and when ready to fill, add the remaining cheese to the pot with the hot Sloppy Joe, stir and pour into the now empty bread boule.
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