Loose meat sandwiches, unshaped ground beef between two buns, were a fixture of diners during the last century. Credit goes to a line cook in Sioux City, Iowa, who thought to add tomato sauce with sweet and smoky spices to it. His mother probably called him Joseph, and little is known about his neatness, or lack thereof. But ever since, sloppy joes have been a beloved favorite of the American dinner table. Cook up Home Chef's version tonight with ground beef flavored with our own blend of seasonings inside a soft pretzel bun. Along with corn on the cob and classic macaroni salad, nostalgia is truly delicious.
Trim ends off celery and cut into ¼" dice. Trim ends off green beans.
Cook the Macaroni
Add pasta to boiling water and cook until al dente, 7-9 minutes. Drain in colander and rinse with cold water to stop cooking process. While macaroni cooks, start roasting vegetables.
Cook the Vegetables
Place corn and green beans on prepared baking sheet. Spread half the butter on corn cobs and toss green beans with remaining butter. Season corn and green beans with a pinch of salt and pepper. Bake until green beans are tender, 12-15 minutes. Keep warm for plating. While vegetables roast, finish macaroni salad.
Make the Macaroni Salad
Return cooked pasta to pot along with mayonnaise, mustard, celery, and ¼ tsp. salt and a pinch of pepper. Stir to combine and refrigerate.
Make the Sloppy Joes
Heat 1 tsp. olive oil in large pan over medium heat. Add ground beef to hot pan and break into small pieces with a spoon. Cook until no pink remains, 9-11 minutes. Stir in seasoning blend,ketchup, and season with ½ tsp. salt and a pinch of pepper.
Plate the Dish
Top pretzel buns with sloppy joe mixture and serve family style with corn, pasta salad, and green beans.