Garbage Bread
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I grew up calling this a "clean-out-the-fridge" hero — a crusty loaf stuffed with whatever savory bits needed using up and a blanket of melty cheese on top. Garbage Bread is exactly that: simple, flexible, and ridiculously comforting. It’s the sort of recipe I make when I want a quick family dinner, a crowd-pleasing appetizer for game day, or a lazy weekend lunch that feels indulgent but takes almost no thought.
Why you’ll love this dish
Garbage Bread is fast, forgiving, and budget-friendly. You can tailor it to whatever protein and vegetables you have on hand, and it turns pantry odds-and-ends into something that looks — and tastes — like you spent way more time on it than you did. It’s also kid-friendly (hide extra veggies under the cheese) and easy to scale up for a party.
“We made this on a rainy night with leftover sausage and peppers — it vanished in minutes. Simple, cheesy, and perfect with a salad.” — a happy weeknight reviewer
Cooking note: this recipe is ideal when you want a hot, savory loaf without dialing up complicated dough or long rising times. If you enjoy no-fuss loaf recipes, you might also like this 3-ingredient banana bread for another simple baked treat.
Step-by-step overview
Before you start: plan to sauté the vegetables and warm the cooked meat so the filling is hot and the flavors meld. Hollow the loaf enough to hold the filling but not so much that the crust collapses. Top with cheese and bake until the cheese is bubbling and the bread edges are slightly crisp. Total hands-on time is about 15–20 minutes; bake time 15–20 minutes.
What you’ll need
- 1 loaf of bread (a sturdy Italian or French loaf works best)
- 1 cup mixed vegetables: bell peppers, onions, mushrooms (roughly diced)
- 1 cup shredded cheese: mozzarella or cheddar (or a blend)
- 1/2 pound cooked meat: sausage, pepperoni, or ham (sliced or chopped)
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Substitutions and notes:
- Use cooked shredded chicken or leftover air-fryer chicken breast if you prefer poultry; try a leftover air-fryer breaded chicken breast recipe shredded into the filling.
- For a lighter version, swap half the cheese for a sprinkle of grated Parmesan.
- If your loaf is very soft, use a sturdier baguette or slightly stale bread so it holds the filling better.
Step-by-step instructions
- Preheat the oven to 375°F (190°C).
- Slice the loaf in half lengthwise. Scoop some of the soft interior out from both halves, leaving a 1/2–3/4-inch shell so they hold the filling. Save the crumbs for breadcrumbs or stuffing.
- Heat the olive oil in a skillet over medium heat. Add the diced onions, peppers, and mushrooms. Sauté until the vegetables are soft and starting to brown, about 6–8 minutes. Season with a pinch of salt.
- Add the cooked meat and Italian seasoning to the pan. Stir until heated through and combined with the vegetables. Taste and adjust salt and pepper.
- Spoon the hot vegetable-and-meat mixture into the hollowed bread halves, pressing lightly to pack in the filling. Sprinkle the shredded cheese evenly over the top.
- Place the filled halves on a baking sheet. Bake for 15–20 minutes, or until the cheese is melted, bubbly, and beginning to brown. If the crust browns too quickly, tent with foil.
- Remove from the oven and let cool 3–5 minutes before slicing into portions. Serve warm.
Best ways to enjoy it
- Slice into thick wedges for a casual family meal.
- Cut into smaller pieces and serve on a platter for game day or a potluck.
- Pair with a crisp green salad or a simple tomato soup for a classic combo.
- Add pickled jalapeños or a drizzle of hot honey for a sweet-heat contrast.
Storage and reheating tips
- Refrigerator: Cool to room temperature, then store wrapped tightly or in an airtight container for up to 3 days.
- Freezing: Wrap individual halves or slices in plastic and foil; freeze up to 1 month. Thaw overnight in the fridge before reheating.
- Reheating: Reheat in a 350°F (175°C) oven for 8–12 minutes until heated through and the crust is crisp. For single slices, a toaster oven works well. Avoid microwaving if you want to keep the crust from getting soggy — if you must microwave, then crisp in a hot skillet or under the broiler for a minute.
Food safety: If you used meat or poultry in the filling, cool and refrigerate leftovers within two hours of cooking and reheat to 165°F (74°C) before serving.
Helpful cooking tips
- Don’t over-hollow: leaving a little interior gives structure and keeps the loaf from leaking.
- Get the filling hot: warm components melt the cheese faster and reduce oven time.
- Drain juicy vegetables: mushrooms and tomatoes can release water; cook until moisture evaporates so the bread doesn’t go soggy.
- For extra flavor, toss the filling with a tablespoon of tomato paste or a splash of balsamic before stuffing.
- If you want an extra-crispy bottom, place the filled loaf on a preheated baking sheet or pizza stone.
If you plan to use leftover wings as a protein option, consider shredding them and mixing into the sautéed veggies — see an air-fryer breaded chicken wings recipe for ideas on preparing crowd-pleasing chicken first.
Creative twists
- Pizza-style: use pizza sauce instead of sautéed vegetables and top with pepperoni for a pepperoni pizza loaf.
- Vegetarian: omit meat; add cooked lentils or chickpeas for protein.
- Breakfast version: fill with scrambled eggs, breakfast sausage, and cheddar.
- Mediterranean: swap Italian seasoning for oregano and add olives, sun-dried tomatoes, and feta.
- Spicy: stir in red pepper flakes or use spicy Italian sausage and pepper jack cheese.
Common questions
Q: How long does this take to make?
A: Hands-on time is about 15–20 minutes (sautéing and assembly). Bake time is 15–20 minutes, so total time is roughly 35–45 minutes.
Q: Can I use a softer loaf or sandwich bread?
A: A sturdier loaf like a baguette or Italian bread works best. Very soft sandwich bread may collapse or become soggy under the filling.
Q: Is there a vegetarian version?
A: Yes — skip the meat and boost the filling with beans, lentils, or extra mushrooms and roasted vegetables for a satisfying vegetarian loaf.
Q: Can I prepare this ahead?
A: You can assemble the filled loaf and refrigerate for up to 24 hours before baking. Bring it to room temperature for 20 minutes before baking and add a few extra minutes if starting cold.
Conclusion
For a game-day crowd-pleaser with endless variations, see this take on How to Make Garbage Bread | The Perfect Game Day Food! for ideas on stuffing and seasoning. If you prefer a classic home-cook approach, this version from Garbage Bread – The Country Cook is a reliable reference. Want to try a version using pizza dough? Check out this Easy Garbage Bread Recipe Made With Pizza Dough for another fun spin.
Garbage Bread
Ingredients
Method
- Preheat the oven to 375°F (190°C).
- Slice the loaf in half lengthwise. Scoop some of the soft interior out from both halves, leaving a 1/2–3/4-inch shell.
- Heat the olive oil in a skillet over medium heat. Add the diced onions, peppers, and mushrooms. Sauté until soft and starting to brown, about 6–8 minutes. Season with a pinch of salt.
- Add the cooked meat and Italian seasoning to the pan. Stir until heated through and combined with the vegetables. Taste and adjust salt and pepper.
- Spoon the hot vegetable-and-meat mixture into the hollowed bread halves, pressing lightly to pack in the filling. Sprinkle the shredded cheese evenly over the top.
- Place the filled halves on a baking sheet. Bake for 15–20 minutes, or until the cheese is melted, bubbly, and beginning to brown.
- Remove from the oven and let cool for 3–5 minutes before slicing into portions.
- Serve warm.
