Place a piece of cling film over your work surface, this will make it easier to form the meatloaf later.
Spread the sausage meat out onto the cling film so that it measures about 8 inches by 14 inches and about 3/4 of an inch thick.
Tear the meat from the ham hock discarding the bone and any fat and gristle. Keep the ham in nice meaty strips.
Take the Bury Black Pudding and cut into strips about as thick as your index finger.
Lay the ham and back pudding across the top of the sausage meat in an alternating pattern.
Now place the chutney over the top of the two layers. There is no need to be neat just blob it on here and there.
Taking one end of the cling flim start to roll up the meat into a log. Keep going until the whole thing is rolled up like a giant meaty swiss roll.
Lightly grease a metal loaf tin and lift the meatloaf into the tin. Give the tin a good bang on the work to to settle the mixture and press down to make sure that everything is packed in. Discard the cling film.
Smooth the top of the loaf with a knife and sprinkle with coarsly ground salt and pepper.
Bake in a preheated oven at 108°C for 90 minutes, or until the centre of the loaf reaches 80°C when probed with an oven thermometer.
Remove from the oven and either serve right away or allow to cool and firm up in the tin before removing and slicing.