Beef meatloaf in the oven

We take a good piece of beef, cleaned of fat and tendons. And we begin to beat it off until it appears before us as a dough-like mass. Then we add black pepper and salt to it – and continue to beat. Eyewitnesses say that with persistent beating, the meat eventually turns into a homogeneous viscous mass.
We lay out the resulting mass on the board with a layer of one and a half to two centimeters. On this layer, we alternately lay out flat pieces of fat, garlic cloves and halves of hard-boiled eggs. Sprinkle everything with salt and red pepper. Then we carefully twist it into a roll, and tie it with a thread or thin twine so that it does not disintegrate.
Grease a frying pan with high walls with oil, and put a roll in it. We lubricate it with tomato paste on top.
So that the roll is fried evenly, turn it over every fifteen minutes and pour broth over it.
Cut the finished roll into circles and decorate with any greens that are at hand.