Meatloaf in onion peel

1. When buying fresh meat, we prefer a rectangular elongated piece of pork tenderloin. Approximate size - 12x22 cm. The meat should be conveniently placed on the cutting board.

2. Cover with cling film and beat well, converting into a flat rectangular layer.

3. Further, the entire surface of the chop is abundantly seasoned with salt and spices. Choose your favorite spices.

4. Then comes a generous layer of garlic. If you decide that a too spicy snack is not for your stomach, then reduce the amount of spices and garlic by exactly half.

5. The garlic layer is covered with a layer of chopped herbs. In our case, preference is given to parsley - it is universal.

6. The final ingredient of the meatloaf is carrots. It must be cleaned and rubbed with a thin straw. Then evenly distribute over the entire workpiece, leaving a small indent from the edge.

7. It remains for us to twist our pork into a roll and secure with a thread. I recommend walking with a needle in all open areas.

8. Cook meatloaf in onion skins for 1.5 hours. Onion peel is washed in cold water before use and leans back in a colander.

9. The workpiece boiled in onion peel is removed from the pan and cooled. If you want to have a more saturated shade of “smoked meat”, leave the roll in the container until it cools completely.

10. Warm roll must be rubbed with garlic, wrapped in foil and sent to the refrigerator until completely cooled.

11. Before serving to the table, the film is removed, the thread is cut off, and the workpiece is formed into circles of the same width. We will complement the rolls with leafy salads and present them as a festive snack for strong drinks.

Bon appetit!