Greek Meatloaf Recipe | Healthy Meatloaf Recipe

This Greek meatloaf is a healthy meatloaf recipe with oregano-scented ground beef, herbs and vegetables, all wrapped in grape leaves. I give classic meatloaf my Mediterranean treatment with this weeknight-friendly Greek meatloaf recipe! Wrapping the meat in grape leaves makes for not only a show-stopping presentation, it keeps the meatloaf extra juicy as it bakes, all while imparting the perfect tang. #meatloaf #greekrecipes #meatloafrecipe #groundbeef #greekfood

👉FULL RECIPE: https://www.themediterraneandish.com/greek-meatloaf-with-grape-leaves/
👉Grape Leaves: https://amzn.to/3ui8cE3

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🍅INGREDIENTS: 🍅
🔹 Extra virgin olive oil
🔹 2 ounces jarred grape leaves, drained and rinsed, https://amzn.to/3ui8cE3
🔹 1 slice white bread, toasted
🔹 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, seeded and 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, https://youtu.be/iFHfsAW1-4s?si=Zhv6IQ_1MUGYt0Ip
🔹 Halved grape tomatoes and parsley, for garnish

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⏱️CHAPTERS⏱️
00:00​​ – Intro
00:16 – Tip for which meat to use
00:40 – Blanching the grape leaves
01:15 – Sautéing the chopped vegetables
02:10 – Making the meatloaf mixture
04:50 – Forming the meat mixture into a loaf
05:24 – Preparing the grape leaves
06:07 – Wrapping the meat mixture in the grape leaves
06:26 – Why grape leaves?
07:13 – Baking the Greek meatloaf
07:47 – How to serve Greek meatloaf
08:12 – Taste test

#MediterraneanFood #MediterraneanDiet #HealthyEating

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The Mediterranean Dish is the top and best website / resource for modern Mediterranean recipes & the Mediterranean diet. See more: https://TheMediterraneanDish.com.

My name is Suzy Karadsheh, Chef and New York Times Bestselling Author, and here on The Mediterranean Dish, you will find easy, wholesome, and healthy recipes that celebrate the bold flavors of the Mediterranean from Southern Europe, to North Africa, and the Middle East.

I am a true daughter of the Mediterranean. I was born on the coast of Egypt in the bustling cosmopolitan city of Port Said, the North entrance of the Suez Canal, & just a boat ride away from Italy, Greece, Turkey, Lebanon, Palestine and Israel.

Learn how to make Greek food, Italian food, Moroccan, Middle Eastern, adapted with a modern twist for all the busy cooks and moms out there! Most of our recipes abide by the Mediterranean diet, but please consult a doctor for your dietary needs.

– If you’re anything like me and maybe you thought meatloaf was boring, you need to try it the Greek way. So I learned that Greek yia-yias have many different recipes for Greek meatloaf,

but this one in particular really got my attention. And I think it has to do with the grape leaves. But first, let’s make our meatloaf mixture the Greek way. I’m using ground beef. You can use lamb if you like.

And then it’s all about the different flavors that are added to this. This one just has an extra special something about it, just because of all the beautiful flavors and veggies that are so finely minced and added in here.

We have some grape leaves from a jar. We’re gonna start by blanching them right here. Even though they’re tender and everything, I like to blanch them to just make sure that they cook well

later when we stick ’em in the oven. And then meanwhile, I heated up my skillet ’cause we’re gonna cook up some of these finely minced veggies, which are going to go in the meatloaf mixture. All you’re doing with the leaves

is you’re just gonna dunk them in some boiling water for about five minutes or so. This really enhances the flavor as well. We’re waiting for the oil to shimmer. Then we’re going in onion, carrots, garlic,

Celery, and red peppers. Notice how finely minced they all are. You can use a small food processor to do this. And you’re just tossing them around. Nice big pinch of kosher salt.

We’re gonna cook this down for about five to seven minutes, just until they soften and release some of their juices. And I’m gonna admit to you, I was never a meatloaf gal. Never.

So for me to make meatloaf is a big deal. This looks good. I’m gonna take these out and just place them on my plate right here ’cause I need them to cool so I’m able to use them. Okay, this looks good.

Veggies are tender. We can now mix the meatloaf mixture. All right, so now we have all of the elements required to make this meatloaf. Then we have the secret to making a very tender and juicy meatloaf.

None of that stuff that’s so dry, is in this one piece of toast. So this is a toasted piece of bread that’s been soaked in water. You can also soak it in milk. I just used water.

Then you’re gonna take this piece of bread, which is now fully tender, and just crumble it and make sure that you get rid of any of the juice. I know it’s a little gross, but trust me,

this is going to make your meatloaf so much more tender. We have those two elements in. We’re going in with the veggies. Yes, flavor party. I mean, I told you if you thought that meatloaf was boring,

I don’t really even know if I know what is typical of meatloaf ’cause I’ve always thought it was boring. But these veggies are making me want to eat it. I feel like it’s gonna be so delicious.

And a little bit of tomato paste. Tomato paste adds umami and color and richness to your meat. I know people will add ketchup on top of their meat loaf. We just do a little bit within the meat mixture to actually use the flavor

to enhance the whole experience in every bite. All right, an egg. One egg or more. Fresh mint. Even if we’re talking about meatloaf, we’re still gonna make a darn good meatloaf people, right? Not just your average.

That’s not what you wanna do. I know you, you’re a chefy chef. Salt and pepper and a little bit of oregano, dried oregano here. Mm, delish. And of course a drizzle of some good extra virgin olive oil.

If this does not turn out to be the juiciest ever meatloaf you’ve ever made, I don’t know what to tell you. All right, we’re gonna mix this party together. Mix, mix, mix really well.

If you have a pair of disposable kitchen gloves, this would be a good opportunity to employ them. Your goal is to make sure that everything is well incorporated.

You might still be wondering what the heck are we gonna do with those grape leaves. We’re gonna wrap. We’re gonna wrap our meat mixture in the grape leaves and stick ’em in the oven.

And it’s gonna be a glorious moment (choir music) when this thing comes out. And this is exactly why your veggies needed to be minced super small. So a food processor is your go-to for that.

At this point, we might like to employ a piece of parchment paper or some foil. We’re going to go ahead and grab the meat and form it into a loaf.

People use a loaf pan, but that’s not what we do here because we’re actually going to wrap the meat, like I said, in the grape leaves. I feel like we’re making it happen, guys. Like, no need to panic,

but you could also use the paper to help you form it and transport it on top. Now you’re wondering about the grape leaves. I will help you understand what we’re gonna do here.

You’ve got yourself an nice pan, sheet pan. Any sheet pan you have that will fit your loaf will be fine. You’re gonna drizzle a little bit of olive oil on the bottom. Okay, now you’re gonna take the grape leaves.

I list the exact number of leaves you need and which grape leaf jar you need to grab. So don’t you panic. And you want the leaf part out and the stem part in your pan. And I like to layer them.

So like a couple at a time. We are now making a bed, so to speak, to cover the pan. Then we’re gonna put our meat mixture in and we’re gonna wrap the leaves. So now you can transport your meat.

We’re gonna just, and then. If you like, you can make the meatloaf or mix the meat and form the loaf ahead of time. Put it in the fridge for a little bit.

It makes it a lot easier to handle. I tell you why the grape leaves are so important. Yes, it looks good and it looks like a beautiful presentation, something extra special.

You don’t think of meatloaf looking this way. But they also help, you know, in the cooking process. They contain the meat, obviously, and they enhance the flavor. So wrap the top as well with some of these grape leaves.

You know, it doesn’t have to be perfect, just, you know, make sure you cover all the meat. It’ll contain the juices and that keeps ’em super juicy. And no one likes a dry meatloaf.

I’m just gonna tell you, not even my Aunt Gertrude. She would not. She would not like a dry meatloaf. I don’t have an Aunt Gertrude. So we’re gonna cover it, making sure that we’re not touching the actual loaf.

And we’re going in the oven, 350 for a half hour. It’s been half hour. I’m gonna take it out, uncover it, and stick it right back in the oven to finish cooking. We’ve got crispy grape leaves

Wrapping up our beautiful meatloaf. Once you cut it up, it’s so special looking. You can see how juicy the meat is. I love this sort of idea with maybe a little bit of tzatziki sauce,

Which we have the recipe right here for you. Maybe even some Greek salad. How delicious looking though does this look right now? I know. Grape leaves are a symbol of hospitality.

So when you wrap your meat for a loved one in grape leaves, you are making a statement. (gentle music) Guys, it’s good. It’s freaking good. I’m serious. Lots more amazing Greek recipes right here on the channel.

If you wanna serve this with tzatziki sauce and Greek salad, not a bad idea. Check those videos out next. Find the recipe for Greek meatloaf wrapped in grape leaves over on TheMediterraneanDish.com. I will see you later, ciao. Mm, mm, mm, mm.

(jazzy music)