Looking for an easy, delicious, nutrient-dense dinner the whole family will love? Enter Sloppy Joes – CAVEMAN STYLE. That's right... this tasty, nostalgic dish has some ancestral nutrition that'll be your little secret. 1915 Farm Caveman Blend is our classic lean, grassfed ground beef, plus 25% liver, and 15% beef heart! This isn't your Grandma's liver and onions (no offense Gram) – with an unsuspecting beefy taste that pairs perfectly with the spiced, rich tomato base of sloppy joes...no one will know they're getting an extra boost from the ultimate superfoods.
Liver is nature’s most concentrated source of vitamin A and is an excellent source of B vitamins, bioavailable iron, CoQ10, copper, zinc, and chromium. Grassfed beef heart is especially rich in the supernutrient CoQ10, vitamin B12, collagen and elastin, proteins, peptides, folate, iron, zinc, and selenium. It contains enzymes and cofactors that are exclusively expressed in heart tissue. The B vitamins found in organ meats have a cardio-protective effect, meaning they may protect against heart disease!
Of course, if you only have good ol' 1915 Farm Ground Beef on hand, this recipe will be fantastic regardless. We love these on a homemade burger bun, sprouted wheat bun, or even spooned over a baked potato to keep it grain-free – whatever you do, don't forget that melty cheddar cheese! Let's get cooking.
- 1 lb. 1915 Farm Caveman Blend (or 1915 Farm Grassfed Ground Beef)
- 2 Tbsp. olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced or finely grated
- Kosher salt
- 1 Tbsp. tomato paste
- 1.5 – 2 cups tomato purée – depending how thick you like your meat sauce (I love passata for this, which is extra smooth tomato purée with the seeds removed. Found at H-E-B or any grocery store).
- 1 chipotle in adobo (from a can), diced (or snipped with kitchen scissors)
- 1 tsp adobo sauce from canned chipotle in adobo
- 1/2 chili powder
- 1/2 tsp Crystal Hot Sauce (or whatever sauce you prefer)
- 6 burger buns of your choice (I used Joshua Weissman's recipe for buns)
- 6 slices cheddar cheese
In a large skillet over medium heat, add olive oil. Sauté onions until softened and translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Clear a space in the middle of your skillet, add another splash of olive oil, and then add Caveman Blend (or Ground Beef). Don't touch it for a few minutes, allowing it to sear a bit on the bottom before breaking it up. Add a generous pinch or two of kosher salt. Continue to cook beef until browned, 10-15 minutes.
Next, add tomato paste, tomato purée, chili powder, hot sauce, chipotle, and adobo sauce. Increase heat to bring to a boil, then reduce to a simmer. Continue to cook on low, stirring occasionally, until thickened up slightly, about 30-45 minutes.
To serve, heat a broiler to toast the buns. Split buns open and spread with softened butter. Place them on a sheet pan under the broiler until lightly toasted.
Add a hefty spoonful of meat onto the bottom of each roll and top with a slice of cheddar cheese. Return bottom halves (with meat and cheese) back to the broiler until cheese melts. Alternatively, grab your kitchen torch and melt the cheese with that flame – caveman style.
Top with remaining bun tops and promptly devour!
We hope you enjoy this recipe! If you’d like to share your delicious dish on Instagram, don’t forget to tag us @1915_Farm
P.S. If you love our incredibly nutritious grassfed Caveman Blend with liver and heart – consider subscribing to the Grassroots Meat Club (ships free in TX, reduced in other states). The Caveman Blend is an excellent addition to your regular box, as a one-time addition or at the same frequency of your subscription.
Each Grassroots Meat Club box includes a variety of hand-selected grassfed and pasture raised meats, such as chicken breasts, chicken tenders, leg quarters, wings, thighs, drumsticks, whole chicken, ground beef, kabobs, stew meat, stir fry, cutlets, London broil (top round), beef roasts, beef osso buco, short ribs, various sausages, pork roasts, pork chops, bacon, ground pork, fajita meat, country style ribs, spare ribs, and bacon!
Recipe adapted from NYT