Greek Meatloaf Wrapped in Grape Leaves

A close up of the greek meatloaf sliced on a serving platter with garnishes of cherry tomatoes, lemon wedges and parsley.

4.88 from 8 votes

Greek Meatloaf Wrapped in Grape Leaves

This healthy take on the classic meatloaf is essentially a giant Greek meatball-meets-dolma, with no individual rolling or wrapping! And no dry meatloaf here: the grape leaves encase the flavorful meat mixture, keeping it nice and juicy and imparting a welcome tang. It's show-stopping enough for a dinner party, but quick and easy enough for a weeknight. Serve with a big Greek salad and rice or pita bread.

Prep Time20

Cook Time50

Total Time1 10

Course: Entree

Cuisine: Greek

Servings:

Author: Suzy Karadsheh

Ingredients

Extra virgin olive oil
2 ounces jarred grape leaves, drained and rinsed
1 slice white bread, toasted (gluten-free is okay)
1 medium carrot, peeled and very finely chopped or grated
1 celery stick, very finely chopped
1 red onion, very finely chopped or grated
1 small red bell pepper, very finely chopped
2 garlic cloves, minced
Kosher salt
Black pepper
1 pound lean ground beef (or a mix of ground beef and lamb)
1 egg
2 tablespoons tomato paste
1/2 cup chopped fresh mint leaves
1 teaspoon dried oregano
1 large lemon
Tzatziki sauce, for serving
Halved grape tomatoes and parsley, for garnish

Instructions

Get ready. Bring a medium pot filled with water to a boil. Position a rack in the middle of your oven and heat to 350°F. Lightly coat a sheet pan or baking dish with olive oil.
Boil the grape leaves. Add the grape leaves (a large handful’s worth) and let them cook until softened but still in one piece, about 3 to 5 minutes. Remove with a slotted spoon or tongs and set aside for now.
Soak the bread. Place the toasted bread in a small bowl and cover it with water (or milk if you’d like). Allow it to soak until very tender, about 10 minutes. Drain and squeeze any excess liquid out of the bread so it crumbles (if you’re using a rustic loaf, discard the crusts) and add to a large mixing bowl.
Sauté the veggies. Heat 2 tablespoons olive oil in a large skillet. Add the carrots, celery, onion, bell peppers, and garlic. Season with a big pinch of salt and pepper. Cook over medium-high heat, stirring occasionally until the veggies have softened, about 5 to 7 minutes. Pour off any excess liquid, then add to the bowl with the bread.
Prepare the meatloaf mixture. To the bowl with the bread and veggies, add the ground beef, egg, tomato paste, mint, oregano, and a drizzle of olive oil. Season with a big pinch of salt and pepper. Use your hands to mix until everything is well combined.
Form the meatloaf. Turn the meat out onto parchment paper or aluminum foil and shape into a meatloaf. It should be about the size of a loaf pan (even though we won’t use one), which is 8.5 by 4.5-inches.
Make a bed for the meatloaf. Pat the grape leaves dry, then layer about 6 to 8 large grape leaves on the prepared dish with the stem facing up. Lift the sides and corners of the foil or parchment to transfer the meat mixture to the middle of the leaves. Gently turn the meat out onto the leaves, discarding the paper or foil.
Wrap the meatloaf. Wrap the grape leaves around the meat mixture from both sides to cover the bottom half of the loaf. Place more grape leaves over the exposed meat (as many as needed) to cover the top side, slightly overlapping the leaves and pressing them so they adhere to the meatloaf.
Bake. Drizzle a little olive oil all over the grape leaf-wrapped meatloaf. Cover the pan with foil (make sure to tent the foil so it is not touching the meatloaf). Bake in the heated oven for 30 minutes, then uncover and return to the oven for another 20 minutes or until the meat is fully cooked through and the grape leaves are tender.
Rest. Squeeze half of the lemon all over the grape leaf-wrapped meatloaf, then set aside to rest for 10 minutes or so. Slice the remaining lemon half into wedges for serving.
Finish and serve. Cut the meatloaf into slabs using a serrated knife. Garnish with parsley and halved cherry tomatoes. Serve with lemon wedges and tzatziki sauce on the side, letting people drizzle and dress as they like.

Video

Notes

Find canned or jarred grape leaves preserved in brine in the international section of your grocery store or online (I ordered these from Amazon).
Make sure to very finely chop the vegetables so the texture is similar to the meat. A food processor works well here.
Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams, and spices.

Nutrition

QR code

Scan this QR code with your phone's camera to view this recipe on your mobile device.