In a large mixing bowl, whisk together 1/2 cup of milk and 2 beaten eggs until smooth. This forms the base for your moist Garlic Parmesan Chicken Meatloaf.

Add 1 cup of panko breadcrumbs, 1/2 cup of grated Parmesan cheese, 1 tablespoon of dried Italian seasoning, and a pinch of salt and black pepper to the wet mixture. Gently stir until just combined.

In a small skillet, heat one tablespoon of olive oil over medium heat and sauté 4 minced garlic cloves until fragrant. Add this to the meatloaf mixture along with 1/4 cup of chopped fresh parsley.

Carefully fold in 1 pound of ground chicken, using a spatula or your hands, ensuring the mixture is evenly combined without overmixing.

Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan with cooking spray or butter.

Transfer the meat mixture into the greased loaf pan, smoothing the top. Mix 2 tablespoons of melted butter with 1 teaspoon of garlic powder and brush over the top.

Pour 1/2 cup of chicken broth into the loaf pan around the edges of the meatloaf.

Bake the meatloaf in the preheated oven for 60-70 minutes until golden-brown and internal temperature reaches 165°F (74°C).

Once baked, let the meatloaf rest for 10-15 minutes before slicing.