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	<title>leannes.cooking &#187; meatloaves</title>
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		<title>Avocado Stuffed Meatloaf</title>
		<link>/?p=1847</link>
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		<pubDate>Sat, 14 Nov 2015 00:50:33 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Beef]]></category>
		<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[avodado stuffed meatloaf]]></category>
		<category><![CDATA[beef mince]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[Laska paste]]></category>
		<category><![CDATA[meatloaves]]></category>
		<category><![CDATA[Thai]]></category>

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		<description><![CDATA[Humble mince is one of my favourites and I enjoy creating all sorts of different dishes using mince and this one has to be one of the most simple to prepare! Avocado, surprisingly enough, is delicious cooked and makes an interesting filling for this meatloaf. Laksa paste is available in Asian foodstores and most supermarkets &#8230; <a href="/?p=1847" class="more-link">Continue reading <span class="screen-reader-text">Avocado Stuffed Meatloaf</span></a>]]></description>
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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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