In a large bowl, combine the ground beef, rice, onion, ¼ teaspoon of the seasoned salt, ¼ teaspoon of the pink salt, ⅛ teaspoon of the pepper, the garlic powder, and ⅓ cup of the tomato juice. Stir to mix well.

Use 5 or 6 whole grape leaves to line the bottom of a Dutch oven or medium saucepan.

Lay 1 large grape leaf vein side up on a work surface, wide end toward you. Spoon 2 tablespoons of the meat mixture onto the wide end of the leaf. Fold in the sides of the leaf and roll the meat mixture up into the leaf to create a firm package. Place in the pot, seam side down. Repeat with the remaining leaves (reserve 2 or 3) and meat mixture to make about 36 rolls, layering them in the pot as you go. They should touch.

In a small bowl, stir together 4 cups water, the remaining ⅓ cup tomato juice, ¼ teaspoon seasoned salt, ¼ teaspoon pink salt, and ⅛ teaspoon pepper. Pour it over the rolls.

Place the reserved leaves over the rolls and cover the pot. Set the pot over medium-high heat and bring the liquid to a boil. Reduce the heat to low and simmer until the rice is tender (remove a roll to check), 45 to 50 minutes.

Serve warm or at room temperature.

Store in a closed container in the refrigerator for up to 3 days.