First Step: Preheat and Prepare the Grape Leaves Begin by preheating your oven to 350°F and lightly oiling a baking dish to prevent sticking. In a pot, bring water to a boil and add the 2 ounces of jarred grape leaves; boil them for 3 to 5 minutes until they soften. This step ensures the leaves are pliable and ready to wrap, adding that authentic touch. Once done, remove and set them aside to cool slightly.

Second Step: Soak the Bread Take the 1 slice of toasted white bread and soak it in water or milk for about 10 minutes. After soaking, drain it well and crumble it into small pieces. This helps the bread act as a binder, keeping your Greek meatloaf moist for gluten-free options, use a suitable alternative to maintain the same texture.

Third Step: Sauté the Vegetables Finely chop or grate the 1 medium carrot, 1 celery stick, 1 red onion, and 1 small red bell pepper, then mince the 2 garlic cloves. In a pan, sauté these vegetables in a bit of olive oil with kosher salt and black pepper to taste for 5 to 7 minutes until they soften. This builds flavor and ensures the veggies blend seamlessly into the meat mixture, making the dish more nutritious.

Fourth Step: Mix the Meatloaf In a large bowl, combine the sautéed vegetables with the crumbled bread. Add in the 1 pound lean ground beef, 1 egg, 2 tablespoons tomato paste, 1/2 cup chopped fresh mint leaves, 1 teaspoon dried oregano, and more salt and pepper if needed. Mix everything by hand until well combined, adapting for dietary needs like using a beef-lamb mix for extra flavor. Shape the mixture into a loaf about 8.5 by 4.5 inches on parchment paper.

Fifth Step: Wrap and Bake Pat the grape leaves dry, then layer 6 to 8 leaves in the baking dish with stems up. Place the shaped meatloaf on top and wrap the leaves around it to cover the bottom and top sides. Drizzle with olive oil, then cover the dish with foil tented over the meatloaf to avoid direct contact. Bake for 30 minutes, then uncover and bake for another 20 minutes until it’s cooked through and the leaves are tender. For more info on other meatloaf ideas, check out our chicken cordon bleu meatloaf recipe for variations.

Final Step: Rest and Serve Remove the Greek meatloaf from the oven and squeeze the juice from 1 large lemon over it for a fresh zing. Let it rest for 10 minutes to allow the juices to settle, then slice and garnish with parsley and halved grape tomatoes. Serve with tzatziki sauce and lemon wedges on the side for a complete, delicious meal that’s perfect for any occasion.