Although performance weeks are the highlight of the season, they can be tricky to get through. Opening night is filled with excitement and adrenaline. But as you repeat the performance night after night, it becomes ever more difficult to find that same energy. One secret weapon? Post-show protein. It helps your muscles recover and loads you up with stamina for the next day.
Kyle Davis, a corps member with Pacific Northwest Ballet, makes an awesome meatloaf that packs a serious protein punch. Lucky for us, he shared the recipe with Pointe.
2 lbs ground sirloin
2 to 3 slices whole grain bread
1/2 cup minced onion
1/2 cup minced pickles
1/4 cup skim milk
1/2 cup ketchup
2 tsp salt
1/4 tsp pepper
1 tsp dry mustard
In a large bowl, mix eggs, milk, ketchup, salt, pepper, dry mustard, onions and pickles. Tear bread into chunks and run through a food processor to make crumbs (you'll need at least 2 cups of crumbs). Stir bread crumbs into bowl. Add ground sirloin and mix well. Place mixture into loaf pans (to avoid having the meatloaf cook in it's own fat, bake in two-tiered loaf pan), round the mixture and spread more ketchup on top of the loaves. Bake at 400 degrees for 1 hour. Remove from oven, let stand for 5 minutes before slicing.