Preheat your oven to 375°F (190°C). Lightly grease a 9x5 inch loaf pan. In a small skillet, heat the olive oil over medium heat. Add the finely diced onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant. Remove from heat and allow to cool slightly.

In a large mixing bowl, combine the ground chicken, Panko breadcrumbs, grated Parmesan cheese, eggs, milk, the cooled sautéed onion and garlic mixture, chopped fresh parsley, salt, black pepper, and Italian seasoning.

Using your hands (or a spoon), gently mix all the ingredients until just combined. Be careful not to overmix, as this can result in a tough meatloaf.

Transfer the chicken mixture into the prepared loaf pan. Gently press it down evenly to form a compact loaf shape.

In a small separate bowl, whisk together the ketchup, packed brown sugar, garlic powder, and Worcestershire sauce until smooth and well combined.

Spread about half of the prepared glaze evenly over the top of the chicken meatloaf in the pan.

Bake in the preheated oven for 30 minutes.

After 30 minutes, remove the meatloaf from the oven. Carefully spread the remaining glaze over the top. Return to the oven and continue baking for another 15-25 minutes, or until the internal temperature reaches 165°F (74°C) when measured with a meat thermometer inserted into the center of the loaf.

Once cooked, remove the meatloaf from the oven and let it rest in the pan for 10-15 minutes before slicing. This crucial step allows the juices to redistribute, ensuring a moist and flavorful meatloaf. Slice and serve warm.