Garbage Bread Recipe made with ground beef, bacon, Velveeta, cheddar cheese, pizza dough, and everything bagel seasoning.
Table of Contents
Let’s just say it out loud: Garbage Bread Recipe is a terrible name. Truly. The first time I heard it, I remember thinking, there is no way I’m eating something called that. And yet… here we are. Because once you actually make it, slice into it, and watch that cheesy, beefy, bacon-filled center spill out just a little too much, the name stops mattering. Or maybe it matters even more. Because it’s honest. This is messy, indulgent, unapologetic food. And sometimes that’s exactly what you want, right?
This garbage bread is basically a cheeseburger that gave up on manners and decided to wrap itself in pizza dough. No plates required. No forks needed. Just slices disappearing faster than you expected.
I didn’t grow up with a Garbage Bread Recipe, but it feels like something I should’ve. Like one of those foods that shows up at game nights, backyard parties, or that one family gathering where everyone’s hovering around the kitchen island pretending not to be hungry. I made this for the first time on a night when I wanted a cheeseburger but absolutely did not want to deal with buns, toppings sliding everywhere, or washing a bunch of dishes afterward. Sound familiar?
I had ground beef in the fridge, leftover bacon from breakfast (a rare win), some cheese, and a can of pizza dough staring at me like do something with us. So I did. I rolled it all up, tossed it in the oven, and told myself it was probably going to be… fine. But when I sliced into it and saw all that melted cheese pulling away from the knife, I actually laughed. It wasn’t fine. It was dangerously good. The kind of good where you go back for another slice even though you said you wouldn’t.
Why you’ll Love this Garbage Bread Recipe?
Here’s the thing about this Garbage Bread Recipe — it doesn’t pretend to be anything else. It’s bold. It’s cheesy. It’s rich. It knows you’re not here for a salad. It’s also fast, forgiving, and incredibly satisfying. You don’t need perfect measurements. You don’t need special tools. And if you slightly overstuff it? Honestly, that’s part of the charm.
It’s the kind of recipe that feels fun to make and even better to eat. And when people ask for the recipe (they will), you get to say the name and watch their reaction. That alone is worth it.
Ingredient Notes
Let’s talk ingredients the way we actually use them — casually, with opinions, and maybe a little bias.
- Ground Beef
This is the heart of the garbage bread. I usually go with regular ground beef because flavor matters here. Just drain it well. Soggy bread is nobody’s friend. - Cooked Bacon
Bacon makes everything better, yes, but here it also adds texture and saltiness that balances all that cheese. Chop it small so it sneaks into every bite. - Hamburger Seasoning & Worcestershire Sauce
These two do a lot of work quietly. They give you that unmistakable cheeseburger flavor without turning this into a spice cabinet project. - Velveeta & Cheddar Cheese
Velveeta melts like a dream. Cheddar brings the sharpness. Together they’re… honestly kind of unfair. - Pizza Dough
Store-bought pizza dough keeps this recipe weeknight-friendly. It bakes up flaky and golden and somehow holds all that filling without falling apart. Magic? Maybe. - Everything Bagel Seasoning
This is optional, but I almost never skip it. It adds crunch, flavor, and makes the bread look like you tried harder than you did.
How to Make Garbage Bread Recipe?
This Garbage Bread Recipe moves fast, which I love — but it helps to read through once before you start.
- You’ll brown the ground beef first, breaking it up until there’s no pink left. Drain it well, then stir in the bacon, seasoning, Worcestershire sauce, and Velveeta while everything’s still warm. You’re not trying to melt the cheese completely — just soften it enough so the filling sticks together. It should look messy. That’s a good sign.
- Roll out the pizza dough into a rectangle and spread the filling evenly across it, leaving a little border so you can seal it. Sprinkle the cheddar over the top, because of course you do. Roll it up like a jelly roll, pinch the seams, and flip it seam-side down on the baking sheet.
- Sprinkle on the everything bagel seasoning, slide it into the oven, and bake until golden brown. Let it rest for a few minutes before slicing. I know it’s hard to wait. I struggle with this every time. But it slices cleaner if you do. Mostly.
Storage Options
If you’re lucky enough to have leftovers, this Garbage Bread Recipe keeps well. Store slices in an airtight container in the fridge for up to three days. Reheat in the oven or air fryer if you can — the crust stays crisp. The microwave works in a pinch, but the texture won’t be quite the same. You can also freeze it after baking; just wrap it tightly and reheat straight from frozen.
Variations & Substitutions
Garbage bread is flexible by nature. It practically begs you to mess with it.
- Swap ground beef for sausage or ground turkey
- Add diced pickles, jalapeños, or onions
- Use pepper jack, Colby Jack, or a cheese blend
- Drizzle burger sauce or ranch over the filling
- Add sautéed mushrooms if you’re feeling slightly fancy
Some versions feel more “cheeseburger,” others lean pizza-adjacent. I don’t think there’s a wrong answer here.
What to Serve With Garbage Bread?
This Garbage Bread Recipe can absolutely stand on its own, but it plays well with sides. Fries or potato wedges make it feel like diner food. A simple green salad helps balance the richness (or at least makes you feel better). And dipping sauces? Ketchup, mustard, ranch, burger sauce — whatever you’re in the mood for. Ever dunked it in warm cheese sauce? I’m not saying you should… but I’m also not stopping you.
FAQ
Can I make this ahead of time?
Yes. You can assemble it and refrigerate it for a few hours before baking. Just add a minute or two to the bake time.
Why is my garbage bread soggy on the bottom?
Usually it’s excess grease or too much filling. Drain the beef well and don’t overstuff — tempting, I know.
Can I use homemade pizza dough?
Absolutely. Just roll it thin enough so it cooks through without overpowering the filling.
If you try this Garbage Bread Recipe, I really want to hear about it. Did the name make you hesitate? Did it disappear faster than expected? Did someone ask, “What is this… and why is it so good?” Tell me. These are the best kinds of recipes — the ones that surprise you.
Garbage Bread Recipe
Ingredients
- 1 lb ground beef
- ½ c cooked bacon chopped
- 1 tbs hamburger seasoning
- 1 tbs Worcestershire sauce
- 8 oz Velveeta cheese cubed
- 1½ c shredded cheddar cheese
- 1 can 13.8 oz refrigerated pizza dough
Instructions
- Preheat the oven to 425°F (218°C). Line a baking sheet with parchment paper and set aside.
- In a large skillet over medium-high heat, cook the ground beef until fully browned and no longer pink, breaking it into crumbles as it cooks. Drain excess grease thoroughly.
- Transfer the cooked beef to a large mixing bowl. Add the chopped bacon, hamburger seasoning, Worcestershire sauce, and cubed Velveeta cheese. Stir until well combined and the cheese begins to soften.
- Unroll the pizza dough onto a lightly floured surface and roll into a 15 × 10-inch rectangle. Evenly spread the beef mixture over the dough, leaving a small border along the edges. Sprinkle the shredded cheddar cheese over the filling.
- Starting from the long edge, roll the dough tightly into a log, jelly-roll style. Pinch the seams and ends to seal. Place the loaf seam-side down onto the prepared baking sheet.
- Bake for 15–18 minutes, or until the dough is golden brown and cooked through. Remove from the oven and allow the bread to rest for 5–10 minutes before slicing and serving.
Notes
