In a large mixing bowl, whisk together ½ cup of milk and 2 beaten large eggs until fully blended.

Stir in 1 cup of panko breadcrumbs, ½ cup of grated Parmesan cheese, 1 tablespoon of dried Italian seasoning, and a pinch of salt and pepper to the wet mixture.

In a small skillet, sauté 2 cloves of minced garlic in a splash of olive oil until fragrant, about 1-2 minutes. Mix it into the meat mixture along with ¼ cup of chopped fresh parsley.

Gently fold in 1 pound of ground chicken into your mixture.

Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.

Transfer the meat mixture into the prepared loaf pan, shaping it into a loaf. In a small bowl, combine 2 tablespoons of melted butter and 1 teaspoon of garlic powder and brush this mixture over the top.

Pour ¼ cup of chicken broth around the meatloaf in the pan.

Place the loaf pan in the preheated oven and bake for 60-70 minutes, or until the internal temperature reaches 165°F (74°C).

Allow your meatloaf to rest for 10-15 minutes before slicing.