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:
No oven, no flour, quick dessert in 10 minutes! incredibly delicious
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