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Loaded Mashed Potato and Meatball Casserole

Loaded mashed potato and meatball casserole with tender meatballs baked into a cheesy, bacon-loaded mashed potato base. Bakes until golden and bubbly with cheddar melted across the top for a comforting, crowd-ready 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: 640
Ingredients Equipment Method Notes

Ingredients
  

Meatballs
  • 1.5 lb ground beef
  • 0.33 cup breadcrumbs
  • 1 egg
  • 2 clove garlic, minced
  • 1 tbsp Worcestershire sauce
  • 0.25 tsp salt
  • 0.25 tsp pepper
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 slice bacon, cooked and crumbled
  • 3 green onions, sliced
  • 0.25 tsp salt
  • 0.25 tsp pepper

Equipment

  • 1 sheet pan
  • 1 9x13 baking dish

Method
 

Prep and bake the meatballs
  1. Preheat the oven to 375°F. Keep the oven ready while you shape the meatballs so the casserole can bake evenly afterward.
  2. In a mixing bowl, combine ground beef, breadcrumbs, egg, minced garlic, Worcestershire sauce, salt, and pepper. Mix until evenly combined, with the mixture holding together when pressed (no dry spots).
  3. Roll the meat mixture into 1.5-inch balls. Arrange them on a sheet pan with space between so they brown rather than steam.
  4. Bake the meatballs on the sheet pan at 400°F for 15 minutes until browned. Look for a deeper color on the outside as the visual cue they’re ready to nest into the potatoes.
Make the loaded mashed potatoes
  1. Mash the boiled Yukon gold potatoes with butter, sour cream, warm milk, half the shredded cheddar, half the crumbled bacon, half the sliced green onions, salt, and pepper until smooth. Mash thoroughly until no large lumps remain.
  2. Spread the mashed potatoes in a greased 9x13 baking dish. Smooth the surface so the meatballs press in evenly later.
Assemble and bake the casserole
  1. Press the browned meatballs into the mashed potatoes evenly. Space them so the tops are visible and the potatoes can surround the meat.
  2. Top with the remaining cheddar and bake at 375°F for 20–25 minutes until the cheese is melted and golden. Watch for bubbling at the edges and a browned, melty top as the key visual cue.
  3. Garnish with the remaining bacon and green onions. Serve hot right after baking for the best melty-cheese texture.

Notes

For smoother mashed potatoes, mash the hot, freshly boiled Yukon gold potatoes right away before adding sour cream and milk. Refrigerate leftovers in a covered container for up to 3–4 days; reheat in the oven at 350°F until warmed through and bubbly. Freezing is not recommended because the mashed potatoes can break down, but you can freeze cooked meatballs separately for up to 2 months. For a lighter swap, use low-fat sour cream and reduce cheddar by 25% while keeping the baking time the same.