Pre-Easter Comfort: Just 5 ingredients. I make it when I want a hearty dinner handled hours ahead of time.

This is my stripped-down, weeknight take on classic Salisbury steak, the kind of brown-sauced comfort food many of us grew up seeing in TV dinners and church-basement potlucks. Here, we lean into the spirit of a “poor man’s” version by using whatever ground protein you have on hand—beef, pork, turkey, or a mystery mix from the freezer—and let the slow cooker and a glossy brown gravy mix do the heavy lifting. With just five ingredients and hands-off cooking, it’s exactly the kind of hearty, pre-Easter (or any busy day) dinner you can set up at lunchtime and forget until the house smells like a diner kitchen in the best possible way.

Serve these tender patties right from the slow cooker, spooning plenty of the bubbling brown sauce over the top. I like them over a mound of mashed potatoes or buttered egg noodles to catch every bit of gravy, with a simple green vegetable on the side—steamed green beans, peas, or a basic salad all work well. If you’re feeding a crowd before a holiday, pair this with store-bought dinner rolls and a tangy pickle or coleslaw to cut through the richness.

Servings: 4

1 1/2 pounds ground protein of choice (beef, pork, turkey, or mixed)

In a large bowl, combine the ground protein, dry stuffing mix, and eggs. Use your hands or a sturdy spoon to mix until everything is evenly blended and the stuffing is moistened by the meat and egg.

Shape the mixture into 6–8 oval patties, about 3/4 inch thick, pressing them firmly so they hold together in the slow cooker.

Arrange the patties in a single layer (slight overlapping is fine) in the bottom of a 5- to 6-quart slow cooker.

In a separate bowl, whisk together the condensed cream of mushroom soup and the brown gravy mix until smooth. You do not need to dilute the soup or gravy mix with water; the patties will release enough juices as they cook.

Pour the brown sauce mixture evenly over the patties, making sure each one is coated and there is sauce pooling around them.

Cover and cook on LOW for 5–6 hours, or on HIGH for 2 1/2–3 hours, until the patties are cooked through, very tender, and the sauce is bubbling and glossy with rendered fat on top.

Taste the sauce and adjust with a pinch of salt or a splash of water if it’s thicker or saltier than you like. Serve the patties hot, spooning plenty of the brown sauce over each portion.

If you’d like to lean into the “unidentifiable protein” idea, use a blend of whatever ground meats you have—half beef and half pork is especially flavorful, but chicken and turkey work as well; just be sure to cook until the internal temperature reaches 165°F. For a more pronounced umami hit, stir 1–2 teaspoons of Worcestershire sauce or soy sauce into the soup-and-gravy mixture before pouring it over the patties (this technically adds an ingredient, but it’s a worthwhile upgrade if you’re not strictly counting). You can also swap cream of mushroom soup for cream of celery or cream of onion if that’s what’s in your pantry; the texture will stay the same while the flavor shifts slightly. To lighten things up, choose extra-lean ground turkey and a reduced-sodium gravy mix, then thin the finished sauce with a bit of hot water or low-sodium broth. If your patties break apart in the slow cooker, don’t worry—gently stir and serve the result as a rich, meaty gravy over mashed potatoes or rice. Finally, for a bit of texture without adding more ingredients, brown the patties in a skillet for a few minutes per side before transferring them to the slow cooker; it’s optional, but it adds a deeper, almost roasty flavor to the finished dish.