Menu
  • Pinterest
  • Save
  • Print
  • Facebook
  • Email

Sloppy Joe Meatloaf

Sloppy Joe Meatloaf
  • Prep 20 min
  • Total 50 min
  • Ingredients 9
  • Servings 6
Meatloaf baked between layers of French loaf dough makes a delicious hot supper sandwich.
Updated November 5, 2018
Bake-Off® Contest 40, 2002
Bake-Off® Contest 40, 2002
Helena Crutcher
Hazel Green, Alabama

Ingredients

  • 1 lb. extra-lean ground beef
  • 1 small onion, chopped
  • 1 (8-oz.) can tomato sauce
  • 1 tablespoon Pillsbury BEST® All Purpose or Unbleached Flour
  • 1/4 teaspoon dried basil leaves
  • 1/4 teaspoon dried oregano leaves
  • 1/4 teaspoon fennel seed
  • 1 can (11 oz) refrigerated Pillsbury™ Original French Bread
  • 4 oz. (1 cup) shredded mozzarella cheese

Steps

  • 1
    Heat oven to 350°F. Spray cookie sheet and large skillet with nonstick cooking spray. In sprayed skillet, combine ground beef and onion; cook until beef is thoroughly cooked, stirring frequently. Drain.
  • 2
    Add tomato sauce, flour, basil, oregano and fennel seed; mix well. Reduce heat to medium-low; simmer 5 minutes. Remove from heat.
  • 3
    Meanwhile, remove dough from can; place on lightly floured surface. Cut loaf in half lengthwise. Roll each half to form 16x4-inch rectangle. Place 1 dough rectangle on sprayed cookie sheet, being careful not to change shape.
  • 4
    Stir 1/2 cup of the cheese into ground beef mixture. Spoon and spread mixture over dough rectangle on cookie sheet. Sprinkle with remaining 1/2 cup cheese. Top with remaining dough rectangle.
  • 5
    Bake at 350°F. for 25 to 30 minutes or until golden brown. Cut into slices.

Nutrition Facts

Serving Size: 1 Serving
Calories
340
Calories from Fat
130
Total Fat
14g
22%
Saturated Fat
6g
30%
Cholesterol
55mg
18%
Sodium
680mg
28%
Total Carbohydrate
28g
9%
Dietary Fiber
2g
8%
Sugars
4g
Protein
25g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
6%
6%
Calcium
15%
15%
Iron
15%
15%
Exchanges:
2 Starch;
*Percent Daily Values are based on a 2,000 calorie diet.
© 2021 ®/TM General Mills All Rights Reserved