Homemade Sloppy Joe Seasoning Recipe

I like to make sloppy Joes in fall and winter. This recipe is the result of quite a bit of trial and error over the years. I like it because it's spicy and has something for everyone in the family.

Sloppy Joe Seasoning Recipe

2 tbsp. Onion powder
2 tbsp. Paprika
1 tsp. Garlic powder
1 tsp. Chili powder
1 tsp. Marjoram (dried)
1 tsp. dry mustard
1 tsp. salt
1/2 tsp. Black pepper
1/4 tsp. celery seed

Sloppy Joe Directions

Saute a pound of ground beef and drain. Add the mixture and stir to incorporate. Gradually add a cup of ketchup (catsup) and a tablespoon of Worcestershire sauce. Simmer uncovered for five minutes.

Special note: I also like to add a half cup of sliced mushrooms and a quarter of a cup of diced green pepper if I have it.

If you insist on adding tomato sauce instead of ketchup, add about 2 teaspoons of cornstarch to the blend as a thickening agent.  It won't be as peppy though.

You can make a big batch ahead of time. Use about a third of a cup per pound of ground beef (or turkey).

Special note: Use onion and garlic powder instead of onion salt or garlic salt. If you use the salted varieties of these dried spices, the mixture will have too much sodium.


  1. Anonymous11:08:00 AM

    This sounds delicious. I'm going to try it. Thank you :)


  2. Come back and tell us what you think. Oh, and if you have some chives growing in your garden, sprinkle them on top of the finished dish. They'll give your Sloppy Joe recipe some fresh zing and mild oniony finish.


  3. Anonymous8:58:00 AM

    I tried this recipe last night and I thought it was great! I had to add a bit of water though because it was a bit dry. Thanks for the great recipe! My husband loved it and it tasted very rich and not nearly as salty as the packaged spice.

  4. Thanks for commenting!

    If I'm feeling adventurous, sometimes I'll add balsamic vinegar (maybe two teaspoons) for a kick and some added moisture. Just a thought.


  5. Anonymous9:49:00 AM

    Thanks! I will try that next time.


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