There's nothing wrong with a sloppy joe!
I'm not talking about Manwich (I am NOT a fan), or those freaky mystery meat concoctions of lunch lady lore, but a good, homemade sloppy joe. My grandma made "Souper Burgers" (I found out they were called this later - we called them "BBQs") based on a Campbell's recipe, and I made those for a long time, but now we're branching out.
Here's one from Eating Well - a little healthier take on a classic - feel free to share your favorite sloppy joe recipes! I've made a few changes to make it freezer-friendly. We like to toast the buns a little bit, and serve with homemade freezer pickles.
Eating Well Sloppy Joes
12 ounces 90%-lean ground beef (personally, I'd use 1 lb. and cut the shrooms down to 1 c., but...)
1 each large onion , finely diced
2 cups finely chopped [read: hidden from kids] cremini mushrooms (about 4 ounces)
5 each plum tomatoes, diced
2 tablespoons all-purpose flour
1/2 cup water
1/4 cup cider vinegar
1/4 cup chili sauce , such as Heinz
1/4 cup ketchup
Have on hand: 8 each whole-wheat hamburger buns , toasted if desired
1.Crumble beef into a large nonstick skillet; cook over medium heat until it starts to sizzle, about 1 minute. Add onion and mushrooms and cook, stirring occasionally, breaking up the meat with a wooden spoon, until the vegetables are soft and the moisture has evaporated, 8 to 10 minutes.
2.Add tomatoes and flour; stir to combine. Stir in water, vinegar, chili sauce and ketchup and bring to a simmer, stirring often. Reduce heat to a low simmer and cook, stirring occasionally, until the sauce is thickened and the onion is very tender, 8 to 10 minutes.
3. Cool completely, freeze. Thaw in fridge, reheat on stove or in slow cooker. Serve warm on buns.