Tarragon chicken with creamy white beans
Tender chicken in a creamy white bean sauce with fresh tarragon.
About 30 min · 375 kcal · 43 g protein per serving
One pan
Turkey and cheddar mini meatloaves
Individual turkey meatloaves with cheddar and roasted carrots.
By The foodose editorial team. Nutrition calculated from USDA FoodData Central. Checked on paper on 12 September 2026; not yet cooked in a test kitchen or photographed, so the times and yield are estimates. How we develop our recipes
What still needs a real kitchen
- Confirm 5 cm loaves cook through in 30 to 35 minutes
- Photograph the finished tray
- Time
- About 50 min
- estimated
- Serves
- 2
- see below
- Energy
- 580 kcal
- per serving
- Protein
- 41 g
- per serving
Ingredients for 2 servings
Check off ingredients as you go.
Contains eggs, gluten, milk. Check the labels on packaged ingredients:
- rolled oats. UK allergen law lists oats among the cereals containing gluten. If you avoid gluten, buy oats labelled gluten-free.
- cheddar. Some cheddar is made with animal rennet; check the label if you are vegetarian.
Cooking steps
Heat the oven to 190°C / 375°F (170°C fan).
Mix the turkey, egg, oats, grated carrot and cheddar in a bowl. Shape into two loaves of the same thickness, about 5 cm deep, and put them on a lined roasting tray.
Toss the carrot batons and potatoes with the oil and spread them around the loaves.
Roast for 30 to 35 minutes, turning the vegetables once, until they are tender and the loaves are cooked through.
Cooked when: 74°C / 165°F in the thickest part. A food thermometer is the reliable way to tell.
Let the loaves stand for 5 minutes before slicing.
The useful detail
Keep the loaves similar in thickness to make timing more reliable. Two loaves of different depths need different times, and the thin one is dry by the time the thick one is safe.
Make it work for you
One serving is One small loaf with half the roasted vegetables. You can switch to a smaller portion in the ingredients above; it is three quarters of this, and it contains correspondingly less energy and protein. It is an option, not a goal.
Chicken mince instead of turkey
Softer, with the same safe endpoint.
Per serving: about 10 kcal less, about 2 g less protein, about the same fat.
A vegetarian hard cheese instead of cheddar
Drier and sharper; it melts less into the loaf.
Per serving: about the same energy, about 2 g more protein, about 1 g less fat.
Sweet potato instead of potato
Sweeter, and softer at the same roasting time.
Per serving: about 10 kcal more, about 1 g less protein, about the same fat.
Estimated nutrition
Per standard serving, calculated from the ingredients above. Nutrition changes with substitutions, brands and how much oil stays in the pan.
A tray dinner counted in full, vegetables and oil included. The cheddar is a measured 30 g between two people rather than a covering.
| Energy | 580 kcal |
|---|---|
| Protein | 41 g |
| Fat | 26 g |
| of which saturates | 8 g |
| Carbohydrate | 47 g |
| of which sugars | 8 g |
| Fibre | 8 g |
| Sodium | 350 mg |
Show calculation notes
Each ingredient’s weight is multiplied by its USDA FoodData Central values per 100 g. The whole recipe is added up and divided by 2. Raw weights are used for meat, fish and vegetables; beans and lentils are drained weights. All of the oil is counted as eaten. Added salt is not included; sodium from stock, bread, cheese and tinned food is.
| Ingredient | Weight used | Source | Energy | Protein |
|---|---|---|---|---|
| turkey mince | 300 g | FDC 172850Turkey, ground, 93% lean, 7% fat, raw | 450 kcal | 56.2 g |
| eggs | 56 g | FDC 171287Egg, whole, raw, fresh | 80 kcal | 7.0 g |
| rolled oats | 30 g | FDC 173904Cereals, oats, regular and quick, not fortified, dry | 114 kcal | 3.9 g |
| carrot | 50 g | FDC 170393Carrots, raw | 21 kcal | 0.5 g |
| cheddar | 30 g | FDC 173414Cheese, cheddar (Includes foods for USDA's Food Distribution Program) | 121 kcal | 6.9 g |
| carrot | 250 g | FDC 170393Carrots, raw | 103 kcal | 2.3 g |
| potatoes | 250 g | FDC 170026Potatoes, flesh and skin, raw | 193 kcal | 5.1 g |
| rapeseed or other neutral oil | 9 g | FDC 172336Oil, canola | 81 kcal | 0.0 g |
| Whole recipe | Divided by 2 | 1162 kcal | 81.9 g |
Per serving the energy is rounded to the nearest 5 kcal, grams to the nearest whole gram and sodium to the nearest 10 mg. Calculation method 1.0, September 2026. How the calculation works.
Storage and reheating
- In the fridge
- Cool, cover and refrigerate within 2 hours of cooking. Eat within 3 to 4 days. The loaves slice cleanly when cold and are good in a sandwich.
- In the freezer
- The FDA chart gives cooked poultry dishes 4 to 6 months in the freezer for best quality.
- Reheating
- Reheat until it reaches 74°C / 165°F, steaming hot throughout.
Checked against US Food and Drug Administration, Refrigerator and Freezer Storage Chart, USDA Food Safety and Inspection Service, Leftovers and Food Safety, FoodSafety.gov, Safe Minimum Internal Temperatures and FoodSafety.gov, Cold Food Storage Chart. UK guidance from the Food Standards Agency is shorter, at two days for most leftovers.
Try another recipe
Turkey meatballs with roasted pepper sauce
Tender turkey meatballs in a smooth pepper sauce, served with orzo.
About 40 min · 585 kcal · 42 g protein per serving