Scale

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

2 cloves garlic, minced (for glaze)

1/4 cup grated Parmesan cheese (for glaze)

1 tablespoon chopped parsley

Pinch of salt

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Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper or grease a loaf pan.
In a large bowl, combine ground chicken, Parmesan, panko, eggs, garlic, garlic powder, onion powder, basil, parsley, salt, pepper, and milk. Mix gently until just combined.
Shape mixture into a loaf on the baking sheet or press into a loaf pan.
Bake 40–45 minutes, or until internal temperature reaches 165°F (74°C).
Meanwhile, melt butter in a small saucepan over medium heat. Add garlic and sauté 1–2 minutes. Stir in Parmesan and parsley; cook until slightly thickened, about 1–2 minutes.
Brush glaze over baked meatloaf and return to oven for 5–7 minutes.
Let rest 5 minutes before slicing. Garnish with extra parsley and serve warm.