Source: MRS 2015
MRS: 792 — Sandwiches (700s)

Sloppy Joe in a Bread Bowl

Meal Component Contribution:
2 oz. eq. meat/meat alternate, 2 oz. eq. whole grains, 1/8 cup red/orange vegetable
Number of Portions: 50  Size of Portion: 1 filled bread bowl
Recipe HACCP Process: #2 - Same day service
Meat/Meat Alternate Whole Grains Vegetables (Red/Orange)
  •  Meat/Meat Alternate
  •  Whole Grains
  •  Vegetables (Red/Orange)

Beef, Ground, 80/20, #1001
8  pound(s) + 10  ounce(s)
Onions, Frozen, Diced, #1610
10  ounce(s)
Garlic Powder, #2709
1  tablespoon(s)
Paste, Tomato, #10 Can, #2825
1 3/4 cup(s)
Catsup, Tomato, Bulk, #2241
1  pound(s)
Water, Municipal, Mississippi
2  cup(s)
Vinegar, White, Bulk, #2260
1  cup(s) + 2  tablespoon(s)
Mustard, Powder, Dry, #2712
2  tablespoon(s)
Pepper, Black, Ground, #2718
1  tablespoon(s)
Sugar, Brown, #2024
2  tablespoon(s)
Bread Bowl, WGR, #559
50  bread bowl(s)



  • Brown ground beef and drain. Press draining beef to remove excess fat. After draining ground beef, return to pan to continue cooking.
  • Add onions and granulated garlic. Cook for 5 minutes. Add tomato paste, catsup, water, vinegar, dry mustard, pepper, and brown sugar. Mix well and simmer for 25 - 30 minutes.
  • Pour 10 pounds, 12 ounces (1 gallon) ground beef mixture into steamtable pan (12" x 20" x 2 ½"). For 50 servings, use 1 pan.

CCP:  Heat to 160 degrees F or higher for 15 seconds at the completion of the cooking process.



  • On the service line, portion with #12 scoop (1/3 cup) into each bread bowl.
  • Portion 1 bread bowl per serving. Each portion provides 2 oz. eq. meat/meat alternate, 2 oz. eq. whole grains, and 1/8 cup red/orange vegetable.

CCP:  Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. Leftovers should be covered, labeled, and dated.  Quick chill within 6 hours to 41 degrees F or lower.

Production Notes

Use USDA Foods products when available.
Refer to USDA FNS Food Buying Guide for School Meal Programs for quantities to purchase if recipe is altered.
If changes are made in ingredients, check crediting information and re-calculate the nutrition analysis. "Culinary Techniques for Healthy School Meals: Preparing Meats" provides seasoning and serving ideas for sandwiches.

Nutrients Per Serving
35.23 g
Dietary Fiber
3.87 g
22.21 g
388.63 mg
Total Fat
14.43 g
Sat. Fat
4.54 g
Trans Fat
0.00 g

Illustrated Presentation of Sloppy Joe in a Bread Bowl

1 serving of Sloppy Joe in a Bread Bowl