Homemade Garbage Bread Loaf

Garbage bread is that nostalgic game-day or Friday-night treat that leaves no one hungry. Packed with gooey cheese and a hearty beef filling, this recipe brings together all your comfort food favorites wrapped up in golden pizza dough. Every bite is a savory, cheesy, bacon-studded surprise. I love making this for gatherings and movie nights, and it always disappears fast.

The first time I served garbage bread at a party, guests actually started asking for the recipe before we sat down to eat. Now it is always on my list for family birthdays and football celebrations.

Ingredients

• Ground beef: leaner blends like 90 percent keep the bread from being greasy
• Chopped cooked bacon: use thick-cut for extra smoky flavor
• Favorite burger seasoning: blend brings out savory notes, McCormick Grill Mates adds boldness
• Worcestershire sauce: deepens the umami savoriness, do not skip for that real burger profile
• Velveeta cheese: cubed so it melts smoothly creating pockets of goo in every slice
• Shredded cheddar cheese: pick a sharp or extra sharp to stand out alongside the Velveeta
• Refrigerated pizza dough: look for brands with fewer additives for the best texture
• Everything bagel seasoning: gives a crunchy savory crust with garlic, onion and seeds

Instructions

Preheat the Oven:

Heat your oven to four hundred twenty five degrees Fahrenheit or two hundred twenty degrees Celsius. Prepare a baking sheet by lining it with parchment or greasing it lightly to keep bread from sticking during baking

Cook the Ground Beef:

In a large skillet place the ground beef over medium high heat. Use a spatula to crumble it as it cooks so the pieces are small and evenly browned. Cook until no pink remains then drain off any excess grease to avoid soggy bread

Combine the Filling:

Transfer the cooked beef into a mixing bowl while it is still hot. Add the chopped bacon burger seasoning Worcestershire sauce and Velveeta cubes. Stir well so the cheese starts to melt slightly and the flavors blend together into a cohesive filling

Roll Out the Dough:

Spread a little flour on your work surface and unroll the pizza dough. Gently stretch or roll the dough into a rectangle about fifteen inches by ten inches making sure the thickness is even across the whole sheet for consistent baking

Assemble the Garbage Bread:

Spoon the warm meat and cheese mixture evenly onto the dough leaving a small border all around. Scatter the shredded cheddar over everything so each section will be cheesy once rolled up

Roll and Seal:

Starting from one of the long sides carefully roll the dough up into a log just like a jelly roll. When you reach the end pinch the seam and both ends tightly shut. This keeps the filling inside and ensures a tidy loaf

Add the Finishing Touches:

Lightly brush the top of the rolled loaf with a bit of water or melted butter using a pastry brush. Sprinkle a generous amount of everything bagel seasoning over the top to add crunch and flavor

Bake:

Place the loaf seam side down on the baking sheet and bake for twenty to twenty five minutes. Watch for a golden browned crust and bubbling filling as your sign it is ready

Serve:

Remove the bread and let it cool for about five minutes so the cheese can set slightly. Slice thick pieces using a serrated knife. Serve warm perhaps with ranch dressing marinara or garlic aioli for dipping

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My favorite part of this recipe has to be the Velveeta because it turns the filling into a cheesy lava that everyone raves about. One time my kids helped layer the cheeses and made a smiley face in the filling which we still laugh about when I slice into it during dinner.

Storage Tips

Let leftover slices cool fully. Wrap tightly in foil or place in an airtight container before refrigerating. Warm up slices in the oven at three fifty degrees to keep the crust crisp. If freezing wrap in a layer of plastic and foil to keep out freezer burn. Defrost overnight in the fridge then reheat as usual. This bread is still delicious after a few days and the flavors blend even more as it sits.

Ingredient Substitutions

You can swap ground turkey or chicken for the beef for a lighter touch. Smoked gouda or Monterey Jack work if you want a new cheese flavor. Skip the bacon and use sautéed onions or mushrooms for a meatless spin. Pillsbury and Trader Joes both make great refrigerated dough options if you cannot find the brand listed.

Serving Suggestions

Cut thick slices and serve as a main dish with a side salad or roasted veggies. Slice into sticks for a grab-and-go appetizer at parties. I sometimes serve it with pickles and potato chips for that classic burger flair.

Cultural and Historical Notes

Garbage bread is a playful spin on stromboli and American cheeseburger flavors. You will see versions of this recipe at Midwestern gatherings and potlucks. The name comes from stuffing the dough with whatever is left in the fridge making it a legend in thrifty home cooking.

Seasonal Adaptations

During fall add sautéed mushrooms or roasted peppers for earthiness. Try mixing in jalapeños during summer for some kick. In winter toss in a handful of thawed frozen spinach or caramelized onions for extra comfort.

Success Stories

Many home cooks share that their families now prefer this garbage bread over fast food or pizza nights. One reader even brought it tailgating and now gets requests every season. I love hearing about how it brings everyone to the table no matter the age group. When my niece first tried it she could not believe there was hidden bacon and cheese tucked inside.

Freezer Meal Conversion

To make ahead for freezer meals assemble and bake the bread then let it cool completely. Slice and wrap each portion tightly in both plastic wrap and foil. For lunchboxes or quick dinners just thaw slices and reheat in the oven. The crust stays crisp and the cheese is still melty every time.

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No matter how you serve it this garbage bread is guaranteed comfort and full of surprises in every slice.

Frequently Asked Questions

→ What type of cheese works best for this bread?

A combination of Velveeta for creaminess and shredded cheddar for sharpness creates a rich, melty filling.

→ Can I use homemade dough instead of refrigerated pizza dough?

Yes, homemade dough works well and adds a personal touch, just ensure it's rolled evenly for easy rolling.

→ What dipping sauces pair well with this bread?

Popular options include ranch, marinara, or garlic aioli for complementary flavors and added moisture.

→ How can I keep the loaf from unrolling or leaking?

Pinch all edges tightly and bake seam side down to securely seal the loaf and contain the filling.

→ Can I make this in advance?

Yes, assemble the loaf ahead and refrigerate until ready to bake, or reheat leftovers for quick meals.