Sloppy Joe on a Roll USDA Recipe for Schools

3.06 from 18 votes

Sloppy Joe on a Roll USDA Recipe for Schools

Our Sloppy Joe on a Roll features a truly delectable combination of lean ground turkey and lean ground beef cooked in a flavorful tomato sauce featuring green onions and spices. All this nutritious deliciousness is served on a whole-grain roll.

NSLP/SBP CREDITING INFORMATION

1 sandwich provides 2 oz equivalent meat/meat alternate, ¹⁄8 cup red/orange vegetable, ¹⁄8 cup additional vegetable, and 1.75 oz equivalent grains.

Keyword: Schools

Age Group: Ages 6-18

Serving Size: 50-100

Program Type: School Meals

Program Meal Type: Lunch, Supper

Conventional Meal Category: Sandwich/Wrap

Program Meal Component: Grains, Meats, Vegetables

Vegetable Subgroup: Red-Orange Vegetables

Meal Service Temperature: Hot

Cooking Method: Sauté

Season: Fall, Spring, Winter

50 Servings

Calories: 260

Ingredients

50 Servings

Weight

3 lb 8 oz Ground beef, raw (no more than 10% fat)
6 lb Ground, turkey, raw (no more than 15% fat)
10 oz *Onions, fresh, chopped
1 Tbsp Garlic powder
2 Tbsp Dry mustard
1 tsp Black or white pepper, ground
3 oz Brown sugar
2 cups Water
1 cup 2 Tbsp White vinegar
1 lb 13 oz Catsup
1 lb 12 oz Canned no-salt-added tomato paste
4 oz *Green onions, fresh, tops and bottoms, chopped
5 lb 10 oz Whole-grain hamburger buns (at least 1.8 oz each)

Measure

1 qt 3 cups Ground beef, raw (no more than 10% fat)
3 qt Ground turkey, raw (no more than 15% fat)
2 cups *Onions, fresh, chopped
1 Tbsp Garlic powder
2 Tbsp Dry mustard
1 tsp Black or white pepper, ground
¼ cup 2 Tbsp Brown sugar
2 cups Water
1 cup 2 Tbsp White vinegar
2⅔ cups 2½ tsp Catsup
3 cups 1¹⁄3 tsp (¹⁄4 No. 10 can) Canned no-salt-added tomato paste
½ cup 1 Tbsp 1½ tsp *Green onions, fresh, tops and bottoms, chopped
50 each Whole-grain hamburger buns (at least 1.8 oz each)

100 Servings

Weight

7 lb Ground beef, raw (no more than 10% fat)
12 lb Ground turkey, raw (no more than 15% fat)
1 lb 4 oz *Onions, fresh, chopped
6 oz Brown sugar
2 Tbsp Garlic powder
¼ cup Dry mustard
2 tsp Black or white pepper, ground
3 lb 10 oz Catsup
1 qt Water
2¼ cups White vinegar
3 lb 8 oz Canned no-salt-added tomato paste
8 oz Green onions, fresh, tops and bottoms, chopped
11 lb 4 oz Whole-grain hamburger buns (at least 1.8 oz each)

Measure

3 qt 2 cups Ground beef, raw (no more than 10% fat)
1 gal 2 qt Ground turkey, raw (no more than 15% fat)
1 qt Onions, fresh, chopped
2 Tbsp Garlic powder
¼ cup Dry mustard
2 tsp Black or white pepper, ground
¾ cup Brown sugar
1 qt Water
2¼ cups White vinegar
1 qt 1⅓ cups 1 Tbsp 2 tsp Catsup
1 qt 2 cups 2⅔ tsp (½ No. 10 can) Canned no-salt-added tomato paste
1 cup 3 Tbsp *Green onions, fresh, tops and bottoms, chopped
100 each Whole-grain hamburger buns (at least 1.8 oz each)

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50 Servings

Weight

3 lb 8 oz Ground beef, raw (no more than 10% fat)
6 lb Ground, turkey, raw (no more than 15% fat)
10 oz *Onions, fresh, chopped
1 Tbsp Garlic powder
2 Tbsp Dry mustard
1 tsp Black or white pepper, ground
3 oz Brown sugar
2 cups Water
1 cup 2 Tbsp White vinegar
1 lb 13 oz Catsup
1 lb 12 oz Canned no-salt-added tomato paste
4 oz *Green onions, fresh, tops and bottoms, chopped
5 lb 10 oz Whole-grain hamburger buns (at least 1.8 oz each)

Measure

1 qt 3 cups Ground beef, raw (no more than 10% fat)
3 qt Ground turkey, raw (no more than 15% fat)
2 cups *Onions, fresh, chopped
1 Tbsp Garlic powder
2 Tbsp Dry mustard
1 tsp Black or white pepper, ground
¼ cup 2 Tbsp Brown sugar
2 cups Water
1 cup 2 Tbsp White vinegar
2⅔ cups 2½ tsp Catsup
3 cups 1¹⁄3 tsp (¹⁄4 No. 10 can) Canned no-salt-added tomato paste
½ cup 1 Tbsp 1½ tsp *Green onions, fresh, tops and bottoms, chopped
50 each Whole-grain hamburger buns (at least 1.8 oz each)

100 Servings

Weight

7 lb Ground beef, raw (no more than 10% fat)
12 lb Ground turkey, raw (no more than 15% fat)
1 lb 4 oz *Onions, fresh, chopped
6 oz Brown sugar
2 Tbsp Garlic powder
¼ cup Dry mustard
2 tsp Black or white pepper, ground
3 lb 10 oz Catsup
1 qt Water
2¼ cups White vinegar
3 lb 8 oz Canned no-salt-added tomato paste
8 oz Green onions, fresh, tops and bottoms, chopped
11 lb 4 oz Whole-grain hamburger buns (at least 1.8 oz each)

Measure

3 qt 2 cups Ground beef, raw (no more than 10% fat)
1 gal 2 qt Ground turkey, raw (no more than 15% fat)
1 qt Onions, fresh, chopped
2 Tbsp Garlic powder
¼ cup Dry mustard
2 tsp Black or white pepper, ground
¾ cup Brown sugar
1 qt Water
2¼ cups White vinegar
1 qt 1⅓ cups 1 Tbsp 2 tsp Catsup
1 qt 2 cups 2⅔ tsp (½ No. 10 can) Canned no-salt-added tomato paste
1 cup 3 Tbsp *Green onions, fresh, tops and bottoms, chopped
100 each Whole-grain hamburger buns (at least 1.8 oz each)

Instructions

Place ground turkey and ground beef in a large stock pot. Heat uncovered over high heat for 5–8 minutes. Stir often until meat is well done.
Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
Remove meat from heat. Drain beef and turkey in a colander. Return meat to heat.
Add onions, garlic powder, dry mustard, pepper, and sugar. Cook uncovered over medium–high heat for 1–2 minutes, stirring occasionally.
Add water, vinegar, catsup, and tomato paste. Stir well. Heat uncovered over medium–high heat for 1–2 minutes.
Reduce heat to medium. Add green onions. Simmer uncovered for 5–10 minutes.
Pour 2 qt 2 cups (5 lb 3 oz) sloppy joe mixture into a steam table pan (12′′ x 20′′ x 2¹⁄2′′). Set aside for step 9.
For 50 servings, use 2 pans.
For 100 servings, use 4 pans.
Place bottom half of each bun on a sheet pan (18′′ x 26′′ x 1′′).
For 50 servings, use 4 pans.
For 100 servings, use 8 pans.
Using a No. 12 scoop, portion ¹⁄3 cup 2¹⁄2 tsp (about 3 oz) sloppy joe mixture onto bottom half of each bun.
Place top half of bun on top of each sandwich.
Critical Control Point: Hold for hot service 135 °F or higher.
Serve 1 sandwich.

Notes

*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.

Cooking Process #2: Same Day Service.

Nutrition