I have always loved a meatloaf sandwich (cold meatloaf) on white bread with ketchup. That is about the only thing I would make using white bread.
As for salisbury steaks, not sure this qualifies, but: I take a couple 8 oz “pub burgers” from the HyVee meat case, season with your favorite burger/steak seasoning. Brown in a skillet with a lid, then add sliced onions and mushrooms (even canned mushrooms are okay, best prices on a multi-can pack from Sam’s Club). Sprinkle with flour then add 2 cups of hot water in which you’ve dissolved 2 beef bouillon cubes and add 2-3 tablespoons of worcestershire sauce. Mix all until the gravy is smooth, cover to cook the burgers through about 20 minutes on medium low. Serve with mashed potatoes.
That’s basically the recipe I use, make an onion gravy. Instead of bouillon cubes I like to use “better than bouillon”. Try it! Make it a little on the hot side concentration wise.
Ore-Ida makes single serve (well 2 servings supposedly) mashed potatoes in a pouch that are easy to make. Garlic and onion are OK anyhow. The applewood sounded promising but taste weirdly synthetic
Makes me hungry...sounds way better than my olive oil sauteed onions , tomatoes and eggbeater croissant sandwiches I had for dinner.