HIDDEN VALLEY RANCH NUTRITIONAL INFORMATION RECIPES

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KETO MEATLOAF RECIPE | HIDDEN VALLEY® RANCH



Keto Meatloaf Recipe | Hidden Valley® Ranch image

Keto Ranch Meatloaf

Provided by Hidden Valley

Total Time 70 minutes

Prep Time 10 minutes

Cook Time 60 minutes

Yield 8

Number Of Ingredients 6

2 pounds ground beef
¾ cup almond flour
½ cup Parmesan cheese
1 (1-ounce) Hidden Valley Original Ranch Salad Dressing, Seasoning and Recipe Mix Packet
2 eggs
¼ cup ketchup

Steps:

  • Preheat the oven to 350°F. Grease a 9x5-inch loaf pan and set aside.
  • In a large bowl, combine all ingredients except ketchup until well blended, taking care not to overmix. Transfer the mixture into the loaf pan.
  • Bake for 40 minutes. Remove from oven and if using, spread the top with the ketchup. Return to the oven and bake for another 20 minutes, until cooked through and internal temperature reaches 160°F. If you don’t want to use ketchup, bake for 60 minutes total.
  • Let rest for at least 10 minutes before slicing.

Nutrition Facts : Calories 406

RANCH DRESSING II RECIPE | ALLRECIPES



Ranch Dressing II Recipe | Allrecipes image

This ranch dressing is great because it doesn't have all the chemicals and preservatives that many do. You can also use buttermilk in place of the sour cream, if you like.

Provided by DAWNIA

Categories     Sour Cream Dressing

Total Time 35 minutes

Prep Time 5 minutes

Yield 1 1/2 cup

Number Of Ingredients 9

1 cup mayonnaise
½ cup sour cream
½ teaspoon dried chives
½ teaspoon dried parsley
½ teaspoon dried dill weed
¼ teaspoon garlic powder
¼ teaspoon onion powder
⅛ teaspoon salt
⅛ teaspoon ground black pepper

Steps:

  • In a large bowl, whisk together the mayonnaise, sour cream, chives, parsley, dill, garlic powder, onion powder, salt and pepper. Cover and refrigerate for 30 minutes before serving.

Nutrition Facts : Calories 152.7 calories, CarbohydrateContent 1.1 g, CholesterolContent 11.2 mg, FatContent 16.6 g, ProteinContent 0.5 g, SaturatedFatContent 3.4 g, SodiumContent 133.7 mg, SugarContent 0.2 g

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The original dressing served in the 1950s at Hidden Valley Ranch, a guest ranch near Santa Barbara, Calif., was made mostly from dry herbs and aromatics. To recreate that taste, this recipe is made with garlic powder instead of garlic, dried parsley instead of fresh, and so on. It makes enough seasoning mix for about 4 cups dressing; you can mix it, store it, then add dairy as needed. If you don’t like the zip of mustard, try hot sauce or Worcestershire sauce instead — or simply omit for a milder taste. To make a thick dip instead of a pourable dressing, reduce the amount of buttermilk to 1/4 cup.
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