Sausage burgers. My mum used to make these when we were little in the 70s (three day week etc so money had to stretch). It fed five of us. I do the same for three of us now and use the left over 'mix' to make small meatballs to put in a pasta sauce or to make stuffing balls for a roast dinner instead of another few burgers.
So, one pack of sausages, one pack of stuffing mix. Make up the stuffing mix, let it cool. Skin the sausages and add to the mix, squish it together. Make into patties, whatever size you want - they don't shrink like some burgers. Cook on 180 oven for 30 minutes.
You can freeze any left over shaped mixture before cooking. Just open freeze them then bag them up. Defrost before use.
Really nice with pickled red onion slices - just put the slices in vinegar and salt (some people add a bit of sugar but I don't find it makes any difference). Leave to marinade for a few hours, turning occasionally. The onions will be lovely and tender and spicy.
Or a roast chicken then make a white sauce or tomato/curry sauce (onion, curry powder, tin of tomatoes and a little chicken stock with flour or cornflour to thicken) with rice or pasta. You can do the same with sausages - onion, a little curry or chilli powder, tinned tomatoes, bit of stock to zip up the flavour. Add mash or a jacket potato.
Or mince casserole/stew with a giant yorkshire pudding.