I have a glass baking dish my husband put together a meatloaf in it last night and put it in the fridge. Can I put it right in the hot oven? I think no so I have had it sitting on the kitchen table most of the dish is warmer but the bottom is still a little cold not as cold as it was but cold. I'm scared to put it in there. I have no idea who it's made by.
Mine are (British/European) PYREX, which is borosilicate and has better thermal properties than US soda-lime pyrex.
It would almost certainly be OK, but to be on the safe side I'd put it on a room temperature baking sheet (ideally quite a thick one) before putting it in the oven. This will avoid the thermal stress caused by the bars of the shelf. Note that the difference between room temperature and fridge temperature is smaller than the difference between the coolest and hottest ovens you'd cook in.
It is impossible to answer this question without knowledge of the exact material and temperatures. Perhaps it is made of Pyrex.
The glass will break, if the thermal expansion is not homogeneous and causes high stress. Modern glass and glass ceramics minimize the thermal expansion coefficient a(T). This coefficient changes with the temperature so you can not assume that the effect is the same, if the temperature difference is the same.
The stress is maximized at the fill line, if your glass is heated up on the top, but still cold on the bottom, where the wet food with high heat capacity is.
Say the temperatures are
fridge T_f = 7 °C = 266 K room T_r = 17 °C = 290 K oven T_o = 350 °C = 625 K
Q: If the glass can resist the stress of
dT_1 = T_o - T_r = 335 K, will it likely resist
dT_2 = T_o - T_f = 345 K?
The data sheets of glass ceramics show usually little difference for 10 K variation. You want to lookup a(T_f) and a(T_r).
I expect, that the glass ceramic will withstand heating up from
T_o. A nearly full or nearly empty dish has a constant inner temperature and will withstand a higher temperature difference than a half filled dish.
Bonus: Schott is one manufacturer of glass ceramics and you can look up data sheets on their website, but also view this impressive movie about NEXTREMA glass ceramics while you are waiting for the meal. Thermal shock resistance of SCHOTT NEXTREMA® glass-ceramics
Some discussed °C/°F here, but in this question neither Fahrenheit nor Celsius but Kelvin is the correct temperature unit if you want to do any calculations.
How about placing your meatloaf in a 'bain marie' - another larger dish, containing warm water? That way, your glass dish can gently adjust to a warmer temperature. I would let it sit til the glass dish no longer feels cold, (change the water to warm again, a few times if necessary - til your glass dish is slightly warmed) then why not put the whole thing in the oven, like that, bain marie and all? I think this will protect your dish quite well. Good luck!