DH doesn't like nutloaf ( I've never tried it) and I'm sick of using a Quorn chicken roll with the roast.
I would love a meatloaf or rissoles ( meatloaf in balls and in breadcrumbs fried ) with our Xmas roast this year.
I have never used soya mince as we have always used Quorn mince. I once attempted to make hamburgers with Quorn mince which was a collapsed disaster.
Does soya mince have more sticking power like regular mince meat or will it fall apart like Quorn mince?