Garbage Bread is my go-to recipe when I want something that feeds a crowd and packs in major flavor. Stuffed with a mix of savory ground beef, bacon, gooey cheeses, and spicy seasonings, this bread is a cheesy comfort filled with everything you crave. It is endlessly customizable and a hit for weeknight dinners or big game nights.
I first made this for a family game night and the whole loaf vanished before halftime. Now, everyone asks for it at every get-together.
Ingredients
- Ground beef: adds hearty flavor and soaks up all the seasoning
- Cooked bacon: brings smoky richness use thick-cut for best texture
- McCormick Grill Mates Hamburger seasoning: kicks up savory notes select fresh for extra punch
- Worcestershire sauce: brings umami depth check the label for quality
- Velveeta cheese: melts perfectly for that gooey pull go for fresh blocks
- Shredded cheddar cheese: brings sharp cheesy flavor use extra sharp if you like big taste
- Pizza dough: forms the crispy chewy base refrigerated or fresh from the bakery
- Everything bagel seasoning: gives the crust crunch and flavor look for blends with whole seeds
Step-by-Step Instructions
- Preheat Your Oven:
- Get your oven up to 425 degrees Fahrenheit. Line a baking sheet with parchment paper to keep cleanup easy
- Brown the Meat:
- Heat a large skillet over medium high and crumble in the ground beef. Stir often and cook until there is no pink left. Drain any fat with a spoon for a less greasy loaf
- Mix the Filling:
- Combine the hot beef with chopped bacon hamburger seasoning Worcestershire sauce and cubed Velveeta in a big bowl. Stir everything just until the Velveeta gets soft and melty
- Roll the Dough:
- Spread the pizza dough out on a lightly floured surface. Press or roll it out until you get a large rectangle about fifteen by ten inches. Work quickly so the dough stays easy to roll
- Add the Fillings:
- Spoon the meat and cheese mix evenly over the dough. Sprinkle the top with shredded cheddar to make every bite cheesy
- Shape and Seal:
- Start at the long side and roll the dough into a tight spiral just like a jelly roll. Pinch the ends and seam closed so the filling does not escape while baking
- Prepare for Baking:
- Lay the loaf seam side down on your baking sheet. Sprinkle everything bagel seasoning generously over the top for crunch and flavor
- Bake to Perfection:
- Bake for about fifteen to eighteen minutes. Watch for a deep golden color and a crisp crust. If it is browning too fast tent with foil
- Cool and Slice:
- Let the garbage bread sit for about five to ten minutes after baking. This helps the cheese set a bit so you get neat slices
The sharp cheddar always melts into crave worthy pockets. My kids love fighting over the end slices with the most cheesy edges and it always reminds me of the loud laughter around our kitchen table.
Storage Tips
Wrap leftover slices in foil or an airtight container and refrigerate for up to three days. Garbage bread is easy to reheat in the oven or toaster for a crisp crust. You can also freeze slices and reheat straight from the freezer for busy days.
Ingredient Substitutions
You can swap ground beef for mild Italian sausage or even ground turkey for a lighter bite. Not a fan of bacon Try crumbled chorizo or smoked sausage. The cheese is flexible too mozzarella or Monterey Jack work well if you do not have cheddar or Velveeta.
Serving Suggestions
Slice garbage bread thick and serve with warm marinara sauce for dipping. It pairs well with a crisp salad for balance. For a party tray cut each slice in half and skewer with toothpicks.
