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Loaded Mashed Potato and Meatball Casserole

Loaded mashed potato and meatball casserole is a comforting bake with browned meatballs nestled in cheesy, bacon-loaded mashed potatoes. Golden, bubbly cheddar tops the casserole after a single bake at 375°F for a hearty family dinner.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 920
Ingredients Equipment Method Notes

Ingredients
  

Meatballs
  • 1.5 lb ground beef
  • 0.333333 cup breadcrumbs
  • 1 egg
  • 2 clove garlic, minced
  • 1 tbsp Worcestershire sauce
  • 0.1 salt and pepper to taste
Loaded Mashed Potatoes
  • 2.5 lb Yukon gold potatoes, boiled and mashed
  • 4 tbsp butter
  • 0.75 cup sour cream
  • 0.5 cup warm milk
  • 2 cup cheddar cheese, shredded (divided)
  • 6 bacon, cooked and crumbled
  • 3 green onions, sliced
  • 0.1 salt and pepper to taste

Equipment

  • 1 sheet pan
  • 1 9x13 baking dish

Method
 

Preheat and bake the meatballs
  1. Preheat your oven to 375°F for the casserole bake later.
  2. Mix the ground beef, breadcrumbs, egg, garlic, Worcestershire sauce, and salt and pepper to taste, then form into 1.5-inch balls.
  3. Bake the meatballs on a sheet pan at 400°F for 15 minutes, until browned.
Make the mashed potatoes
  1. Mash the Yukon gold potatoes with butter, sour cream, warm milk, half the cheddar, half the bacon, half the green onions, salt, and pepper until smooth.
  2. Spread the mashed potatoes in a greased 9x13 baking dish.
Assemble and bake
  1. Press the baked meatballs into the mashed potatoes evenly.
  2. Top with the remaining cheddar and bake at 375°F for 20–25 minutes, until the cheese is melted and golden.
  3. Garnish with the remaining bacon and green onions before serving.

Notes

For the smoothest mash, warm the milk before mixing and mash until no lumps remain. Refrigerate leftovers in an airtight container for up to 3 days; reheat covered in a 350°F oven until hot throughout. Freezing is not recommended because the potatoes can change texture after thawing. For a lighter option, use turkey bacon and reduced-fat cheddar to cut saturated fat while keeping the loaded, cheesy bake.