Sloppy Joes
You can’t really go wrong with a nostalgic classic—but this sloppy Joe got a little upgrade. Ground elk, cozy spices, and a naturally sweetened sauce that’s thick, rich, and so good you’ll catch yourself “taste-testing” a little too often. This version feels familiar but leveled up—like something your kids would devour but your adult self would also feel very into.
I used Force of Nature ground elk here because it’s pasture-raised, regenerative, and super high in protein without that “gamey” taste. The texture is perfect for Sloppy Joes—hearty and juicy without being greasy. Spoon it onto a sourdough discard bun (or whatever you’ve got) and call it dinner
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Recipe Tips
Let it simmer: Giving it the full 8–10 minutes helps everything meld together and makes the sauce thick and rich.
Toast your buns: Always. Just a quick skillet toast or broil brings the texture to life.
Make it ahead: The flavors deepen the next day, making this perfect for meal prep.
Stretch it further: Add a can of drained lentils or white beans to bulk it up.
Ingredient Swaps: No ground elk ? Ground beef, turkey, or bison all work well—just opt for something lean. No coconut aminos ? Use tamari or even low-sodium soy sauce (just reduce the salt slightly). No maple syrup ? Try honey or a dash of date syrup instead for a touch of sweetness. Need more veg? ? Add in grated carrots, zucchini, or chopped mushrooms with the onion. No tomato paste ? Use 1 cup plain tomato sauce, but reduce the added water/broth a bit.
Storage: Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 2 months. Reheat in a skillet over medium-low heat with a splash of water or broth to loosen it up.
More High Protein Recipes to try:
Sloppy Joes
Ingredients
- 1 lb ground elk I used force of nature meats
- 1 tbsp grass-fed butter or avocado oil
- 1 small yellow onion finely chopped
- 2 garlic cloves chopped
- 1/2 cup tomato paste
- 1 tbsp coconut aminos
- 1 tbsp pure maple syrup
- 1 tsp apple cider vinegar
- 1/2 tsp smoked paprika
- 1/4 tsp ground mustard
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1/3 cup filtered water or bone broth
- Optional: pinch of cayenne for heat
Instructions
- Heat butter or oil in a skillet over medium heat. Add chopped onion and sauté for 3–4 minutes until translucent.
- Stir in garlic and cook for 30 seconds until fragrant.
- Add the ground elk and break it apart with a spatula. Cook until fully browned, about 5–7 minutes.
- Stir in tomato paste, coconut aminos, maple syrup, vinegar, and all spices.
- Add water or broth and reduce heat to low. Simmer for 8–10 minutes, stirring occasionally, until thickened and saucy.
- Taste and adjust seasoning. Serve warm on toasted sourdough discard hamburger buns.
