In a baking pan, uncovered.

since I made 4 the other day used a 13x9 pan....

I just shape the mixture to look like a meatloaf and bake it in a regular pan. I used to use a bread pan. I like the free-formed better. Sometimes I cut up potatoes and put them around the sides to roast.

I use a loaf pan. It has a special perforated insert so the fat can drip down into the bottom of the pan. Keeps the meatloaf out of the grease! I have started using super-lean turkey, so there's not much pan drippings, but I use the insert anyway. It makes lifting the meatloaf out of the pan super easy!

Free form on a half-sheet baking sheet

Out of habit I use a loaf/bread pan. Sometimes in a round casserole, but always uncovered.
The last couple of times I made it in a muffin tin, easy to scoop out portions.

I'm wanting to do it free-form but I always forget!

A loaf pan uncovered. I like it like that because we like to make sandwiches out of the left overs.

I too use the loaf pan with an insert. I like the fact it drains the fat away. I use a combo of lean ground beef, and specially ground lean ground pork. One of these days I'm going to use a small rack in a regular baking pan to see if I like that better.

Shirley

I use a 9 x 13. Mine has a lot of sauce that goes on top. A bread pan could't handle it.

My Mother and my Mother in law both baked theirs in roasting pans with lids and they put potatoes and carrots around them, maybe onions too and they cooked in the drippings. They were always good.

Sue

My DM used a baking sheet, because she made big ones (big family) and used ground beef, pork and veal. I don't imagine the veal is available any more. I only use the beef, and like to make them in the muffin pans, and put some in the freezer. I put ketchup on top before baking them.

Sue

I use a loaf pan with parchment paper on the bottom, and covered with foil until the last few minutes.

In a bread pan, but mixing buffalo and beef together.

Disposable aluminum loaf pan.
Works great, and no scrubbing.

In a baking pan or dish, shaped free form by hand. I usually make mine stuffed and have a sauce poured over the top. I don't use a tomato sauce. Onion and mushrooms and other veggies around it. I don't make a traditional meatloaf. I don't care for the ones cooked in the little loaf pans. I usually dice up roma tomatoes and stuff inside with the other stuff and also put some diced ones over the top.

I don't like to have all that fat left in the meat loaf. You might get that with a loaf pan. I put mine in a wide-bottomed pan so that the juices (read that to mean fat) will work their way away from the mean. The taste will remain the same, it's the fat that my doctor doesn't like me to have.

Mom always used a loaf pan. I use a pie plate and do mine in the microwave, then drain any grease before serving.

Loaf free formed in a square baking stone pan.

I have baked mine in a loaf pan, the same way my mother did. HOWEVER, my BF uses an 8" cast iron pan to make meatloaf... he shapes it like a giant thick hamburger, bakes it, and adds a sauce on top near the end. That's how I'll do it from now on. Once I had him make it on the grill in the cast iron pan and it was fantastic! :)