Cook:
Arrange the meatloaf on top of the vegetables in the baking sheet. In a separate bowl, mix the tomato paste with a little beef stock and pour the mixture over the pie.
Preheat the oven to 180°C and bake for 60-75 minutes, basting occasionally with stock to keep it juicy.
Crispy topping:
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There wasn’t a single bite left of this dish by the end of dinner
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