Ingredients:

Beef – 1 kg
Onion – 1 pc.
Dry white wine – 100 ml
Tomato juice – 400 ml
Garlic – 2 cloves
Egg – 2 pcs.
Cheese – 200 g
Breadcrumbs white bread – 3 tbsp. l.
Орегано сушеный — 1/2 ч. l.
Базилик сушеный — 1/2 ч. l.
Петрушка сушеная — 1/2 ч. l.
Перец черный молотый — 1/2 ч. l.
Соль — 1/2 ч. l.

Cooking:

1. Peel the onion and cut into thin half rings, transfer to a small plate. We will add garlic to the filling, so it is better to grate it on a fine grater or use a garlic maker.
2. Combine the garlic, breadcrumbs, basil, oregano, parsley, and salt in a bowl. Add eggs (raw), mix well. Then add the grated cheese and mix well again to get a homogeneous mass.
3. Put the beef on a wide board, take a wide knife and carefully cut the piece along the grain. Do not cut all the way through, otherwise you will end up with two pieces, and we need one, about one centimeter thick. Salt evenly and sprinkle with black pepper. Lay out the filling and spread it evenly with a spoon over the entire surface, leaving about two centimeters free from one edge only. Roll the beef into a roll, very carefully so that the filling does not move. In order for the roll to keep its shape, it must be tied with twine or other suitable strong natural thread.
4. Put the chopped onion in the pan, put the meatloaf on top, seam down. Pour the tomato juice and white wine into the pan. Cover the roll with baking foil and place in the oven, preheated to 180 degrees. Bake the banquet roll for 2 hours. Then take the roll out of the oven and leave to cool. Do not remove the foil so that the meat does not weather. When the roll has completely cooled, remove the foil and transfer it to a cutting board. Before serving the roll, do not forget to remove the twine
5. Before serving, cut the banquet roll into slices about 1.5-2 cm thick. Put the roll on a dish or place it on plates, pour over the sauce in which it was cooked.

Enjoy your meal!