My wife bought me a round of black pudding (bless her!) as she knows I love the stuff fried with all the other good artery-clogging breakfast delights. With much of it destined for the freezer, I searched for recipes using black-pudding. Here is my version of a combination of several meat loaf recipes. The meat loaf freezes OK.
Mix all ingredients by hand until well combined then press into the lined loaf tin.
Bake for about 1 hour. Let cool before turning out onto plate or carefully slice in-situ if serving hot (may crumble when hot).
The flavour of the meat loaf will differ depending on the ingredients. I used Woolworths Dijon mustard; Always Fresh Sundried Tomatoes with Rosemary; Holbrooks Worcestershire sauce; Woolworths Mince Garlic; Heinz Tomato Ketchup, and fresh parsley.