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:
Put this on the table and blink—it’s gone! My guests just devour it
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My hubby is not a beet lover, but he couldn’t resist this dish!
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I assure you, the sauce is the secret weapon in this recipe
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