Cheesy Sloppy Joe Garlic Bread

Ingredients

For the Sloppy Joe Filling

• 1 pound ground beef
• 1 onion, finely diced
• 3 cloves garlic, minced
• 1 green bell pepper, diced
• 1 (15 oz) can tomato sauce
• 2 tablespoons tomato paste
• 2 tablespoons brown sugar
• 1 tablespoon Worcestershire sauce
• 1 teaspoon mustard powder
• 1 teaspoon chili powder
• Salt and pepper to taste

For the Garlic Bread

• 1 large French bread loaf, cut in half lengthwise
• 1/2 cup butter, softened
• 4 cloves garlic, minced
• 2 tablespoons fresh parsley, chopped
• 1/4 teaspoon Italian seasoning
• 2 cups shredded mozzarella cheese
• 1 cup shredded cheddar cheese

Instructions

1. Preheat oven to 400°F (200°C).
2. Make the Sloppy Joe Filling:
   • Brown ground beef in a large skillet over medium heat
   • Add onion, garlic, and bell pepper; cook until vegetables are soft
   • Drain excess fat
   • Stir in tomato sauce, tomato paste, brown sugar, Worcestershire sauce, mustard powder, and chili powder
   • Simmer for 10-15 minutes until thickened
   • Season with salt and pepper
3. Prepare the Garlic Bread:
   • Mix softened butter with minced garlic, parsley, and Italian seasoning
   • Spread garlic butter mixture on both halves of the bread
   • Place on a large baking sheet
4. Assembly:
   • Spoon the hot Sloppy Joe mixture onto both bread halves
   • Top with mozzarella and cheddar cheese
   • Bake for 12-15 minutes until cheese is melted and bubbly
   • Broil for 1-2 minutes to get golden brown spots (watch carefully!)

Tips

• Let the Sloppy Joe mixture thicken well to prevent soggy bread
• Use day-old bread for better structure
• Grate cheese fresh for better melting
• Cut into portions before serving for easier handling

Serving Suggestions

• Serve immediately while cheese is hot and melty
• Garnish with fresh parsley
• Add pickled jalapeños for heat
• Serve with a side salad to balance the richness

Storage

• Best served fresh
• Leftover Sloppy Joe mixture can be refrigerated for up to 3 days
• Reheat mixture and assemble fresh garlic bread when ready to serve

Would you like any modifications to the recipe or have questions about any of the steps?