Peel the onion and cut into thin half rings, transfer to a small plate. Pass the garlic through the press.
Combine garlic, breadcrumbs, basil, oregano, parsley and salt in a bowl. Add a little beaten eggs, mix well. Then add the grated cheese and mix well again to get a homogeneous mass.
Put the beef on a wide board, grab a wide knife and carefully cut a piece along the fibers. Do not cut to the end. Salt and pepper.
Lay out the filling and evenly distribute it with a spoon over the entire surface, leave only about two centimeters free from one edge. Roll the beef into a roll. To keep the roll in shape, you need to bandage it with a thread.
Put the chopped onion in a pan, put the meatloaf on top, seam down. Pour tomato juice and white wine into the pan. Cover the roll with baking foil and place in the oven, preheated to 180 degrees.
Bake roll for 2 hours. Then remove from the oven and let cool. Do not remove the foil so that the meat does not wind. When the roll has cooled completely, remove the foil, thread and cut into portions.