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Recipe by Helen Dollaghan, from the Sept 29, 1968, edition of the Denver Post. Serves 4-6.

Ingredients

1     pound ground venison

1/2   pound bulk pork sausage

1     egg

1/4   cup tomato sauce

3/4   cup dry bread crumbs

      Pepper, salt and dried sage to taste

      Orange slices, optional

Directions

Preheat oven to 350 degrees. Combine all ingredients, blending thoroughly. Shape into loaf. Bake at 350 about one hour or until done. Garnish with orange slices.

*Each week, we uncover a recipe from The Denver Post vault. Today, a Colorado original: Venison Meatloaf.