Panade proves key to a juicy meatloaf

been refrigerated, it cuts neatly.

P.S.: That packet of onion-soup mix really takes me back; my mom used two of them when she cooked brisket.

Q: My mother is coming to visit. I’m a vegetarian (ovo-lacto); she eats only meatloaf and roasted pork anymore. She doesn’t like eggs (eggs are OK as an ingredient, but the food can’t taste “eggy”).

She also hates grainy foods (rice, quinoa, kasha); it’s something about the texture, so I’m afraid vegetarian meatloaf recipes won’t work.

She says I never cook, but I simply hate making (and cleaning up after) two meals every night. Do you have any dinner ideas?

A: How about a nice frittata or quiche? Or a hearty vegetable lasagna?

We are also big on hummus for dinner. It’s filling, it can be topped many different ways, and even carnivores tend to love it.

Another possibility is to default to pasta. Who doesn’t love pasta?

Q: I’m taking a fruit salad to a work potluck. Any recommendations for a dressing?

A: Consider honey, fresh citrus juice, a little neutral-flavor light oil and a touch of salt. Then, for crunch, maybe some poppy seeds or pomegranate seeds?

Another easy option would be a flavored simple syrup. You could use mint, vanilla, citrus — whatever you might like to steep in there.