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Ash Tyrrell

Garlic Bread Sloppy Joes Recipe

When I made Garlic Bread Sloppy Joes for the first time, I couldn’t believe how good they turned out. The buttery garlic bread paired with the saucy, cheesy sloppy joe filling was pure comfort in every bite.
Print Recipe
Prep Time 5 minutes
Cook Time 45 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 loaf Italian bread – sturdy and holds the filling without getting soggy.
  • 4 tablespoons unsalted butter – softened for easy spreading.
  • 2 teaspoons garlic salt – better than plain salt for that garlicky punch.
  • 1 pound ground beef – stick with 80/20 for juiciness.
  • 1 small yellow onion diced – fresh onion gives sweetness and texture.
  • 1 teaspoon garlic powder – boosts the garlic flavor without overpowering.
  • 1 tablespoon yellow mustard – balances the sauce with tang.
  • ½ cup ketchup – creates the sweet-savory sloppy joe base.
  • ½ teaspoon kosher salt – helps all the flavors shine.
  • ¼ teaspoon black pepper – adds just enough heat.
  • ½ cup water – keeps the filling saucy without being runny.
  • 1 cup shredded mozzarella cheese – creamy melt for that gooey pull.
  • 1 cup shredded sharp cheddar cheese – sharpness cuts through the richness.
  • 1 tablespoon chopped parsley – fresh garnish for color and brightness.

Method
 

  1. Slice the loaf of Italian bread lengthwise and place both halves on a baking sheet. Mix softened butter with garlic salt and spread it evenly on the bread. This step makes the base flavorful and ensures the bread bakes up golden and delicious.
  2. Heat a skillet over medium heat and cook the ground beef with diced onion until the beef is browned and the onion is soft. Drain any excess grease. Stir in garlic powder, mustard, ketchup, water, salt, and pepper. Simmer until the sauce thickens and coats the meat.
  3. Spread the sloppy joe filling evenly over the garlic bread halves. Make sure every bite will be loaded with filling. Top with shredded mozzarella and cheddar cheese for that irresistible melted topping.
  4. Bake in a preheated oven at 350°F for 12–14 minutes until the cheese melts and bubbles. For a crispier finish, air fry at 400°F for 5 minutes instead.
  5. Once baked, sprinkle fresh parsley over the bread. Slice into pieces and serve hot. The result is cheesy, garlicky, and absolutely satisfying.

Notes

  • I always use fresh bread so it holds the filling better.
  • Adding a little minced garlic to the butter makes the flavor stronger.
  • Layering the cheeses evenly prevents dry spots.
  • I like to prep the filling a day before, then assemble when ready to serve.