Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

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.

Step 10

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.

Step 11

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.