The best TV dinner you'll ever have.
My parents never fed me much junk food. Soda was rarely in the fridge, Golden Grahams were about as sweet as cereal was allowed to get, and meals were homemade from basic ingredients. But there were a few glorious months when my dad was renovating his kitchen and all we could eat were microwave TV dinners—which we did with full authenticity, in front of the TV. I always got a Swanson's Hungry-Man, and my favorite by far was the tray of Salisbury steak.
The key, though, is to choose the right kind of filler. When I did my testing to make what I think is the—a wet-bread mixture—to ones made with dry bread crumbs. While a bread crumb filler leads to denser, drier meatballs, milk-soaked bread pulp makes them lighter and more tender. So, a panade made from fresh, crustless white sandwich bread is what I use here.
Next is to mix it all thoroughly, which I enjoy doing by hand, but you can pass the work off to a stand mixer with a paddle attachment if you don't want to sink your fingers into raw meat. This is a case in which you want to be sure to mix everything very well, bonding the meat proteins and fats into a more sausage-like mixture. A loose, crumbly hamburger texture is not the aim, since we want the ground meat to seem more like a solid piece of steak.
The first step, then, is to toss some sliced cremini or button mushrooms* into the pan, adding oil if they soak up whatever grease is left behind and the pan dries out. Cook the mushrooms, stirring and scraping, until they release enough liquid to dissolve all the browned bits left by the steaks on the bottom of the pan, then keep cooking them until that liquid evaporates and they themselves start to brown.
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