According to my best friend, this is supposed to be heavenly. I hate meatloaf so I cannot vouch for it.
Take ground beef and add whatever you like to it to make meatloaf–breadcrumbs, eggs, garlic, salt, etc. Divide mixture in half. Put half in a loaf pan and press it down. Cover with a layer of frozen french fries. Add other half of meat mixture. Bake like normal meatloaf. When done, take out and pour a can of cheddar cheese soup over the top.
Was I the only person who read the thread title and thought Homer was looking for a girlfriend? 
Microwave a fresh or defrosted salmon filet until fully cooked (about 5 minutes). Squeeze 1/4 of a lemon over it. Sprinkle with a bit of garlic salt to taste. Add a little butter if desired.
“Goulash”
1 lb hamburger
2 large cans tomato sauce
1 can peeled tomatoes
1/2 chopped onion
1/4 chopped green pepper
1 tsp garlic
1 tsp cumin
1 tsp chili powder
salt and pepper
8 oz pkg elbow macaroni
Saute the meat, onion, and green pepper with the spices until brown. Drain grease. Add the tomato stuff, plus about 1/2 can water. Bring to a boil. Add macaroni. Simmer about 10-15 minutes, stirring often, until pasta is done. If too thick add more water. I like to put Velveeta on it when serving. Mmmm!
A bale of alfalfa goes a long way.
Most people have never had liver prepared well. It’s usually overcooked. But properly cooked in butter, it’s a real treat. (I’ve even served it to people who hated liver and who admitted it was pretty good.)
a couple of cheap eats recipes:
American Chop Suey (I have no idea where the name came from)
1 box of elbow macaroni
1 can diced tomatoes
1 small onion
1 pound ground beef
1-2 cups shredded cheddar
serve with Italian bread or toasted garlic bread.
Shrimp Wiggle
1 tbsp flour
2 tbsp butter
milk
salt and pepper
1 can cocktail shrimp (or 1/2 pound cooked, peeled, deveined small shrimp)
1 can peas
make a white sauce from the butter, flour, milk and salt & pepper to taste. Stir in shrimp and peas and heat thru.
Serve on toast points. Can add some Worchestershire sauce or hot sauce for added flavor.
Note: can substitute flaked canned tuna or other cooked seafood for shrimp.
Hot Beef/Venison sandwiches
Ingredients
2 pounds of whatever beef is on sale cheap(hey, it’s going in a crock pot)
1 jar of dill pickles
Put meat in crock pot
Dump Jar of pickles in crock pot (pickles and juice)
Cook 8 hours on high
Serve on a hoagie with cheese.
Scrum-diddly-iscious
My favs…
Slice half a chicken breast into bite sized pieces, add about 1 tbsp olive oil, a pinch of oregano, a dash of salt and pepper and a generous amount of garlic. Sautee until the chicken is browned. Serve a little pasta and steamed veggies on the side.
I used to make a big pot of homemade beef barley soup a few times a week and would bake bread every couple of nights from premade frozen dough.
Just because one is single doesn’t mean it has to be Mac and cheese everyday…
Take a package of Buddig corned beef from the lunchmeat section (well, buy it)
Cut it into strips
Pour a can of condensed cream of chicken soup into a small saucepan. Mix in the corned beef. Season generously with pepper. Add a little milk or water if you want it thinner, but keep in mind it will thin up some as it heats.
Heat it up, add a little butter if you have it. Serve it over toast.
Verry yummy and cheap
Hey Sledman, are you German? I’m German, and my grandmother used to cook meats with vinegar. Sauerbraten, I am just not fond of the combination of flavors.
For cheap you can’t beat Ramen. I the early days, I would shop for sales on Ramen, Mac & Cheese, and Totino’s frozen pizza, and then buy enough to fill the freezer. I did not want to use any space in the fridge, that had to be saved for beer. 
Homey, ever tried Tuna Helper? That’s some good eats, too.
Oh, and one product I have to plug here - Chunky Soup’s Steak and Potato. Mmmmmmmmmmmmmm
My supermarket has whole roast chickens for 3. I get that, and a fresh loaf of French bread for .99.
I go home, and beat the roommates off with a stick.
(Yes, of course, there is enough to share, and I always do).
Add any kind of canned or frozen veggies, and it’s actually a balanced meal.
For a quick snack, take a slice of bread, a slice of tomato, and any kind of cheese (I prefer yellow american or mozarella), put it in the toaster til the cheese is melty and eat it while it’s still warm. Mmm.
1 can of corn kernels (15oz)
1 tablespoon onion granules
1 teaspoon salt
2 tablespoons tahini
1 and a half cups soy milk
1 lb fettucine pasta
Drain corn kernels. Place all items except for pasta in a blender. Puree smooth.
Cook the pasta like you usually cook pasta.
While the pasta is cooking, heat the puree mixture in a saucepan over low-medium heat. Stir mixture regularly.
When the pasta is done, drain it. Place it in a bowl or back in the pot, and thouroughly mix in the corn puree mixture. White pepper or cracked pepper is nice over the top. You may also want to top each serving with some grated parmesan cheese.
It’s just swell.
1 lb pre-cook keilbasa or other sausage ($2)
1 big can baked beans ($1)
Slice and fry Keilbasa, heat beans, mix.
This is just a slightly more adult version of beans and franks, but the upgrade to real sausage does wonders.
Turkey ham (Ususally .99/lb)
box of au gratin potatoes (buck or so)
Add chopped turkey ham to potatos, prepare as directed.
Latly, Stovetop IS a meal. The type that comes in cannisters take exactaly as long as ot takes to boil water to make. If you want to make it extra-special, boil chicken broth instead of water and add walnuts. (Not so cheap once you add the walnuts)
Ramen, drained before adding flavor.
Add flavor & thawed mixed veggies–instant lo mein for under a quarter.
Ramen soup, stir in raw egg while still hot so it cooks stringy–egg drop soup.
Same, adding mixed veggies and hot sauce–hot and sour soup.
Palandine, change your recipe to use cream of mushroom soup and you’ll have the classic S**t on a Shingle!
Dropzone, I don’t like mushrooms (although truth be told, probably about as many mushrooms died to make a can of cream of mushroom soup as chickens died to make a case of cream of chicken.) Still, it’s way good, despite the Army/public school lunch feel of it.
Then there’s
Hockey pucks (salmon patties):
Empty a can of red salmon, drained, into a mixing bowl
Mix in one egg (two if you realy want to stretch it)
Add enough cornflake crumbs to allow you to form the mixture into patties
Form and fry in oil
Serve with ketchup
Yummy
Both of my recipes are fairly mindless, one-pot/skillet deals.
A variation of Chuck’s Mock Alfredo that I’ve used for a while is:
Any kind of cooked pasta
Fat-free Ranch dressing
Parmesan cheese
Sometimes Bacos
Another of my favorites:
Half-pound of ground beef or ground chicken, browned and broken
Three diced red potatoes
One clove of elephant garlic, shredded
Half a red onion, diced
Italian spice mix
Splashes of soy sauce
Two cups of water
Cook it up in a covered frying pan over medium heat until water is absorbed (about 15 minutes). Turn it once or twice (slightly burned is yummy). Usually just before the water is all gone, I’ll stir in a few tablespoons of Kikkoman Teriyaki sauce. Top it off with a little ketchup or sometimes sour cream when done.
Not vinegar, pickle juice. Most delicious.
I have tried vinegar based marinades and found them quite disgusting so I agree there.
When I saw the title of this thread, I thought it would be similar to that other IMHO thread on swallowing.