2 lbs ground chicken

1 cup grated Parmesan cheese

1/2 cup panko breadcrumbs

2 large eggs

4 cloves garlic, minced

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon dried basil

1/2 teaspoon dried parsley

1/2 teaspoon salt

1/2 teaspoon black pepper

1/4 cup whole milk

3 tablespoons unsalted butter (for glaze)

2 cloves garlic, minced (for glaze)

1/4 cup grated Parmesan cheese (for glaze)

1 tablespoon chopped parsley (for glaze)

Pinch of salt (for glaze)

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Preheat your oven to 375°F (190°C) and lightly grease a loaf pan or line it with parchment paper.
In a large bowl, combine the ground chicken, grated Parmesan cheese, panko breadcrumbs, eggs, minced garlic, garlic powder, onion powder, dried basil, dried parsley, salt, black pepper, and whole milk. Mix well until all ingredients are evenly incorporated.
Transfer the meatloaf mixture into the prepared loaf pan and shape it into a loaf. Smooth the top for an even cooking surface.
Bake the meatloaf in the preheated oven for 45-50 minutes or until the internal temperature reaches 165°F (74°C) and the meatloaf is golden on top.
While the meatloaf is baking, prepare the garlic Parmesan glaze. In a small saucepan, melt the unsalted butter over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant, being careful not to burn it.
Stir in the grated Parmesan cheese and chopped parsley, and cook for another 1-2 minutes until the glaze is smooth. Season with a pinch of salt to taste.
Once the meatloaf is done baking, remove it from the oven and pour the garlic Parmesan glaze over the top. Let the meatloaf rest for 5-10 minutes before slicing.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
The meatloaf can be made ahead by preparing the mixture and refrigerating it up to 24 hours before baking.
To make it gluten-free, substitute panko breadcrumbs with gluten-free breadcrumbs or oat flour.
Mini meatloafs can be made by adjusting cooking time to 25-30 minutes or until the internal temperature reaches 165°F (74°C).
For a spicy kick, add red pepper flakes to the meatloaf mixture or garlic Parmesan glaze.
The garlic Parmesan glaze can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat before serving.