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

Add 1½ cups of panko bread crumbs, ¾ cup of grated Parmesan cheese, 1 tablespoon of dried Italian seasoning, and a pinch of salt and black pepper to the bowl. Stir until combined.

In a small skillet, heat 1 tablespoon of olive oil over medium heat and add 4 cloves of minced garlic. Sauté for 1-2 minutes until fragrant.

Pour the sautéed garlic and ¼ cup of chopped fresh parsley into the mixing bowl with the dry ingredients. Gently fold in 1 pound of ground chicken.

Preheat your oven to 350°F (175°C).

Lightly grease a standard loaf pan with cooking spray or olive oil.

Transfer the chicken mixture into the prepared loaf pan, shaping it into a uniform loaf.

In a small bowl, combine 2 tablespoons of melted butter with ½ teaspoon of garlic powder. Mix well.

Brush the garlic butter evenly over the meatloaf and sprinkle with extra grated Parmesan cheese.

Carefully pour ½ cup of chicken broth around the meatloaf in the pan.

Place the loaf pan in the preheated oven and bake for 60-70 minutes.

Check for doneness by ensuring the juices run clear when you cut into it. Return to the oven for an additional 5-10 minutes if needed.

Let the meatloaf rest for 10-15 minutes before slicing.

Slice the meatloaf and serve immediately, enjoying with sides like roasted vegetables or mashed potatoes.