In a large mixing bowl, whisk together ½ cup of milk and 2 large eggs until well combined. Set aside.

Add 1 cup of panko bread crumbs, ½ cup of grated Parmesan cheese, 1 tablespoon of Italian seasoning, and a pinch of salt and black pepper to the egg mixture. Stir gently.

In a small skillet, heat 2 tablespoons of olive oil over medium heat. Add 3 cloves of minced garlic and sauté for about 2-3 minutes till fragrant.

Remove from heat and add sautéed garlic and 2 tablespoons of chopped fresh parsley to the bowl. Combine thoroughly.

Gently fold in 1 pound of ground chicken, ensuring a tender mixture with visible chunks.

Preheat your oven to 350°F (175°C).

Lightly grease a 9x5 inch loaf pan with olive oil or cooking spray.

Transfer the meat mixture into the prepared loaf pan, smoothing it out.

In a small bowl, combine 2 tablespoons of melted butter with ½ teaspoon of garlic powder and brush over the meatloaf.

Pour ½ cup of chicken broth around the edges of the meatloaf and bake for 60-70 minutes, or until internal temperature reaches 165°F (74°C).

Let it rest for 10-15 minutes before slicing.

Slice and serve, pairing with roasted vegetables or creamy mashed potatoes.