In a large mixing bowl, whisk together ¼ cup of milk and 2 beaten eggs until well combined. Set aside.

Add 1 cup of panko breadcrumbs, ½ cup of grated Parmesan cheese, 1 tablespoon of dried Italian seasoning, and a pinch of salt and black pepper to the wet mixture. Stir gently until well combined.

In a small pan, sauté 4 minced garlic cloves in a splash of olive oil until fragrant, about 1-2 minutes. Mix with ¼ cup of fresh chopped parsley and stir into the meatloaf mixture.

Gently fold in 1 pound of ground chicken into the mixture using a spatula.

Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.

Transfer the mixture into the prepared loaf pan, shaping it into a uniform loaf. Combine 2 tablespoons of melted butter with 1 tablespoon of garlic powder, then brush this mixture over the top.

Pour ¼ cup of chicken broth gently around the sides of the meatloaf to create steam while baking.

Bake for 60–70 minutes or until the internal temperature reaches 165°F (74°C).

Let the meatloaf rest in the pan for 10–15 minutes before slicing.