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	<title>leannes.cooking &#187; meatballs</title>
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		<title>Mediterranean Meatloaves</title>
		<link>/?p=1493</link>
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		<pubDate>Wed, 16 Sep 2015 02:40:24 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Beef]]></category>
		<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[bacon]]></category>
		<category><![CDATA[brie]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[ground beef mince]]></category>
		<category><![CDATA[meatballs]]></category>
		<category><![CDATA[meatloaves]]></category>
		<category><![CDATA[Mediterranean recipes]]></category>
		<category><![CDATA[mozzarellal]]></category>
		<category><![CDATA[North African spices]]></category>
		<category><![CDATA[quick and easy]]></category>
		<category><![CDATA[ras-el-hanout]]></category>

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		<description><![CDATA[These individual meatloaves are quick and easy to make, look impressive, taste even better and are perfect served with my recipe for Crushed New Potatoes. I used brie for the stuffing simply because I had it in the fridge, but use mozzarella (fresh or firm) if you prefer. The streaky bacon rashers I used were long, &#8230; <a href="/?p=1493" class="more-link">Continue reading <span class="screen-reader-text">Mediterranean Meatloaves</span></a>]]></description>
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