#657: Make-ahead Sloppy Joes

I'll be the first to admit that this isn't the prettiest/best picture.  However it sure did taste good.  I wasn't sure my family was going to like this especially since the recipe says to remove the centers from the buns and add it to the meat mixture but they loved it.  Brian says it even reheated well at school. 

Although this recipe is freezer friendly and says to totally make ahead of time and freeze wrapped in foil, I feel that the bread gets too dried out that way.  So instead, I made the meat mixture then we just assembled and cooked the day we planned to eat it. 

We enjoyed this and I would make this again for my family! By the way, I halved this recipe and there was enough for us to all have 1-2 sandwiches for dinner plus leftovers for Brian to take for lunch. 

1 pound bulk pork sausage

1 pound ground beef

1 medium onion, chopped

14 to 16 sandwich buns, split

2 cans (8 ounces each) tomato sauce

2 tablespoons prepared mustard

1 teaspoon dried parsley flakes

1 teaspoon garlic powder

1 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon dried oregano

In a large skillet, cook the sausage, beef and onion over medium heat until meat is no longer pink; drain.Remove the centers from the tops and bottoms of each bun. Tear removed bread into small pieces; add to skillet. Set buns aside.
Stir in remaining ingredients into sausage mixture. Spoon about 1/3 cupful onto the bottom of each bun; replace tops. Wrap individually in heavy-duty foil.
Bake at 350° for 20 minutes or until heated through or freeze for up to 3 months.
To use frozen sandwiches: Bake at 350° for 35 minutes or until heated through. Yield: 14-16 servings.