Well, I've gone ahead and bought an Emile Henry fluted loaf pan at WS -- cerise with a white interior. Who knows whether it will produce good or better results than Pyrex, though? I'll let you know next time I make a meatloaf.
But one thing's for sure: It looks pretty in my buffet, and -- next time I want to take a meatloaf to my daughter's house for dinner (the only way I get invited these days, given that she has two little ones), it will make a helluva nicer presentation than my Pyrex dish.
And some people say my priorities are mixed up!