In a large mixing bowl, whisk together 1/2 cup of milk and 2 lightly beaten large eggs until well blended.

Stir in 1 cup of panko bread crumbs, 1/2 cup of grated Parmesan cheese, 1 teaspoon of dried Italian seasoning, and salt and black pepper to taste into the wet mixture.

In a small skillet, heat 2 tablespoons of olive oil over medium heat. Add 2 minced garlic cloves and sauté for 1-2 minutes until aromatic.

Remove garlic from heat and add to the meat mixture along with 1/4 cup of chopped fresh parsley. Stir well to combine.

Gently fold in 1 pound of ground chicken into the mixture, being cautious not to overmix.

Preheat your oven to 350°F (175°C).

Grease a 9x5 inch loaf pan with olive oil. Transfer the meatloaf mixture into the prepared pan.

In a small bowl, mix 2 tablespoons of melted butter with 1 teaspoon of garlic powder.

Brush the garlic butter mixture over the meatloaf. Sprinkle additional grated Parmesan cheese on top.

Pour 1/2 cup of chicken broth around the meatloaf in the pan.

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

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

Slice and serve immediately with your favorite sides.