FACTORY CREATIONS INSPIRE COMFORT FOOD.

Byline: Natalie Haughton and Harriet Part

Once again, readers and colleagues have requested a trio of creations from the ever-popular Cheesecake Factory so they can duplicate them in their own kitchens. It's no wonder the restaurant is such a favorite and constantly busy - the variety of interesting offerings is vast and portions are good-sized, offering good value.

Today's dishes are wonderful comfort fare for fall - and beyond - and should appeal to diners of many ages.

Dorene Ross of Hidden Hills urged us to replicate the delicious meatloaf at the restaurant. It's chock-full of vegetables and spices - and it's one of the best we've tasted in a while. The secret to success is using ground beef sirloin and lots of vegetables - celery, carrots, red bell pepper and onions - along with garlic and a little allspice. Don't substitute ground beef with higher than 15 percent fat content, or you'll end up with a greasy mess. To save time, chop the vegetables separately in the food processor, then saute over high heat in olive oil. Then mix into the beef along with a couple of eggs and milk-soaked bread.

If desired, make a little gravy to accompany the slices. Our tasters liked it plain - and raved about it. The meatloaf is good both hot and cold - and it reheats well in the microwave oven.

Another reader desired a copycat version of the Caesar Salad Pasta, one of many pasta menu selections. Although it sounds a little weird, it's great-tasting. Pasta is tossed with sauteed romaine, garlic, olive oil, lemon peel, cream and Parmesan cheese. Top with more cheese and crunchy croutons to simulate Caesar salad. The restaurant version was redolent with garlic the day we sampled it. We've toned down our version, but increase the amount of garlic to suit personal taste.

For chocophiles, the eatery offers a decadent and rich Chocolate Fudge Cake for dessert. It took five tries to come up a dark, fudgelike cake that passed muster - and the version here is one shared by a colleague - who said it is her favorite.

Bake the batter in two round layer cake pans, then cool and split in half horizontally to make four layers. Fill and frost top and sides with a creamy, smooth Chocolate Ganache mixture you can make in a jiffy in the microwave oven with semisweet chocolate and whipping cream. Be sure to allow plenty of time for the ganache to set up to a good spreading consistency in the refrigerator. Garnish the cake sides with chocolate sprinkles like the restaurant - or for a change of pace, try chopped toasted almonds or pecans. Once assembled, store the cake in the fridge.

Clip and save the cake recipe to bake for the favorite chocolate lovers on your list.

MEATLOAF SUPREME

2 cups soft white bread pieces (crusts removed)

1 cup milk

2 pounds ground beef sirloin

2 eggs

1 teaspoon seasoned salt 

1/2 teaspoon garlic pepper

1/4 teaspoon ground allspice

2 tablespoons olive oil

1 small onion, finely chopped

3/4 cup finely chopped red bell pepper

1 cup finely chopped fresh carrots

1 cup finely chopped celery

1 large clove garlic, minced OR pressed

Brown Gravy (recipe follows)

In a small mixing bowl, combine bread pieces and milk and let stand 10 minutes.

In a large mixing bowl, combine beef, eggs, salt, garlic pepper and allspice. Mix well. Stir in bread mixture until thoroughly blended; set aside.

In a large skillet, heat olive oil until hot. Add onion, red pepper, carrots, celery and garlic and cook until onions are soft but not browned. Stir into beef mixture, mixing well.

Shape into a large 12x5-inch loaf in a foil-lined 9x13-inch baking pan.

Bake in preheated 375-degree oven 20 minutes. Reduce oven temperature to 350 degrees F and bake 60 to 70 minutes longer.

To serve, cut meatloaf in 1 1/2-inch thick slices. Serve topped with Brown Gravy. Makes 8 servings.

BROWN GRAVY: In a medium saucepan, combine 4 tablespoons fat from baking pan OR 4 tablespoons butter. Heat over medium heat until hot or butter is melted. Stir in 4 tablespoons flour until smooth and mixture turns golden brown, stirring constantly. Remove from heat and whisk in 1 1/2 cups beef stock and 1/2 cup milk. Return to heat and stir until sauce comes to a boil. Boil 1 minute. Add salt and pepper to taste and a dash of ground allspice.

CAESAR SALAD PASTA

1 package (9 ounces) fresh linguine OR 1/2 pound dry spaghetti, cooked according to package directions and drained

1 to 2 tablespoons olive oil

2 large cloves garlic, minced OR pressed

10 to 12 cups chopped romaine lettuce

Salt OR garlic salt to taste

1 1/4 cups whipping cream

1 cup finely grated fresh Parmesan cheese

Grated peel of 1 lemon

1/2 cup shaved fresh Parmesan cheese

1/2 cup prepared OR homemade croutons

While pasta is cooking, make sauce.

Heat oil in a large nonstick skillet over medium heat until hot. Add garlic and saute 30 seconds. Add romaine and cook, stirring, until romaine just starts to barely wilt but is still crisp (do not overcook), about 30 seconds. Season with salt to taste. Quickly remove to a bowl; set aside.

Add cream to skillet and cook over medium-high heat until cream boils lightly and thickens slightly. Reduce heat and stir in 1 cup finely grated cheese and lemon peel; add hot, drained pasta and stir until well coated. Quickly stir in romaine. Serve immediately topped with 1/2 cup shaved cheese. Sprinkle with croutons. Makes 3 to 4 servings.

CHOCOLATE FUDGE CAKE

1 3/4 cups flour

2 cups sugar

3/4 cup unsweetened cocoa powder

1 1/2 teaspoons baking soda 

1 1/2 teaspoons baking powder

1 teaspoon salt

2 eggs

1 cup milk

1/2 cup vegetable oil

2 teaspoons vanilla

1 cup boiling water

Chocolate Ganache (recipe follows)

Chocolate sprinkles (optional) OR chopped toasted almonds OR pecans

In a large mixer bowl, mix together flour, sugar, cocoa, baking soda, baking powder and salt.

With an electric mixer on medium speed, beat in eggs, milk, oil and vanilla; beat 2 minutes on medium speed. On lowest speed (to avoid spattering), beat in boiling water (batter will be thin) until well blended.

Pour into 2 greased 9-inch round layer cake pans, dividing evenly.

Bake in preheated 350-degree oven about 30 to 33 minutes or until cakes test done. Cool in pans 15 to 20 minutes, then remove to racks to cool completely.

When cool, with a long serrated knife, cut each layer in half horizontally. Spread a layer of Chocolate Ganache over bottom layer and over tops of 2 more cake layers and stack together on a large serving plate. Place remaining cake layer on top of cake stack. Frost top and sides of cake with Chocolate Ganache. Press chocolate sprinkles or nuts into ganache around sides of cake, if desired. Refrigerate cake until serving time. Makes 1 (9-inch) cake.

CHOCOLATE GANACHE

4 cups semisweet chocolate chips (2 (12-ounce) packages)

2 cups whipping cream

3 tablespoons butter, cut up

2 teaspoons vanilla

In a large microsafe bowl or measure, combine chocolate chips and whipping cream.

Heat on high (100 percent) power in microwave oven 1 1/2 to 2 1/2 minutes. Remove from microwave, stirring until chocolate is melted and mixture is well blended. Add butter and vanilla stirring until butter is melted and mixture is well blended.

Cool in refrigerator, stirring occasionally, until of good spreading consistency to spread over cake layers. Use to fill and frost top and sides of a 4-layer 9-inch cake.

MEMO: Natalie Haughton is the Daily News food editor. Harriet Part is a San Fernando Valley-based food consultant. They welcome readers' recipe requests from Los Angeles and Valley restaurants and bakeries and will answer those of greatest general interest in future columns. Write to Food Department, Restaurant Replicas, Daily News, P.O. Box 4200, Woodland Hills, Calif. 91365-4200.