Greek Meatloaf With Grape Leaves

If you’ve cooked from my book or been here a while, you’ll know I love giving American favorites my own Mediterranean twist, from baked potatoes to breakfast hash. And although meatloaf might seem quintessentially American we do have versions of it throughout the Mediterranean. Try something new and go Greek with this healthy meatloaf recipe. When it comes to Greece you can find grape leaf-wrapped meatloaf which is what I’m sharing with you today, but also a version made with hard-boiled eggs. (Of course, every family has their own take on things leading to endless recipes.) In my Greek meatloaf recipe, I flavor ground meat with finely chopped vegetables, oregano, fresh mint, and tomato paste, but the grape leaves are the real star of the show. The leaves add a subtle lemony flavor, and keep all the juices contained. The result is a moist, tender meatloaf that’s pretty enough to serve at a party. A drizzle of creamy-garlicky tzatziki adds a little something extra but this healthy meatloaf recipe is so incredibly juicy it’s really just a bonus. Think of this recipe as essentially a gigantic Greek meatball-meets-dolma. And what’s not to love about that?

Greek Meatloaf Ingredients and Substitutions

The ingredients for this healthy meatloaf recipe may be a little different from the traditional, but they’re all very easy to find. You’ll need:

How to Make this Healthy Meatloaf Recipe

This healthy meatloaf recipe is simple enough to make on a weeknight, yet impressive enough to serve at a dinner party. It’s loaded with Mediterranean flavors and packed with nutritious ingredients.

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 2 ounces of grape leaves (a large handful) to the boiling water 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. Toast a slice of white bread and add to a small bowl. Cover the bread with water (or milk if you’d like). Allow it to soak until very tender, about 10 minutes. Meanwhile, get your ingredients ready. Very finely chop or grate 1 peeled carrot, 1 celery stick, 1 red onion, and 1 red bell pepper, adding them to a large bowl as you go (you can use a food processor). Mince 2 garlic cloves and add to the bowl. Chop enough mint leaves to yield 1/2 cup and set aside separate from the veggies. Add the bread. 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 vegetable mixture and 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 mint, 1 pound ground beef, 1 egg, 2 tablespoons tomato paste, 1 teaspoon dried 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 Greek 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 Greek 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. While the meatloaf bakes, get your toppings ready. Make the tzatziki sauce according to this tzatziki recipe. Halve a handful of grape tomatoes and pull off some parsley leaves. Rest. Squeeze half of a 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.

What to Serve with Greek Meatloaf

Mashed potatoes are a classic American side for meatloaf, but I much prefer something light and bright to balance the richness of the dish. Start with a big fresh Greek salad, and serve with fresh lemon wedges and tzatziki sauce for drizzling over everything. For a dinner party, keep the theme going with ice-cold glasses of Ouzo. Finish with a light dessert, like Rizogalo (Greek Rice Pudding) or Greek Honey Cake with Orange And Pistachios, both of which you can make the day before. Browse all Mediterranean recipes.