I use an old aluminum loaf pan and put aluminum foil into it. Makes cleanup easy. Glass works well too but requires some soaking to remove the burnt on residue.

I always use a Pyrex loaf pan for meat loaf. In fact my pan is probably over 15 years old. If I soak it with a little dishwasher detergent inside it cleans up quickly.

SOmetimes I just free-form a meatloaf. If I use I "pan"...when I want uniform slices... it's a Pyrex loaf dish. Usually start in loaf pan and then dump into another to cover with bacon and coat with ketchup or other sauce.

For a small meatloaf(2lbs) I use a Corelle casserole for a larger meatloaf(3lbs) I use a pyrex glass loaf pan.