Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.

In a large mixing bowl, combine ground chicken, Parmesan cheese, breadcrumbs, fresh parsley, minced garlic, beaten egg, dried oregano, sea salt, and black pepper. Mix until just combined.

Pour in the milk and mix gently until cohesive.

Divide the mixture into four portions and shape into mini loaves. Place on the baking sheet.

Drizzle each meatloaf with olive oil and sprinkle with mozzarella if using.

Bake for 25–30 minutes until golden brown and internal temperature reaches 165°F (74°C).

Let meatloaves rest for 5 minutes before serving.