1-First off, preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. This little prep step makes cleanup a breeze and ensures your meatloaf doesn’t stick.

2-Now, in a large bowl, gently mix together the meatloaf base: 2 lbs ground chicken, 1 cup grated Parmesan cheese, 1/2 cup panko breadcrumbs, 2 large eggs, 4 cloves garlic (minced), 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp dried basil, 1/2 tsp dried parsley, 1/2 tsp salt, 1/2 tsp black pepper, and 1/4 cup whole milk. Be careful not to overmix, as that keeps it tender.

3-Shaping and Baking the Meatloaf: Shape the mixture into a loaf on your prepared baking sheet or press it into a greased loaf pan. Pop it in the oven and bake for 40-45 minutes, until it hits an internal temperature of 165°F (74°C).

4-While that’s baking, whip up the glaze. Melt 3 tbsp unsalted butter in a small saucepan over medium heat, add 2 cloves minced garlic, and sauté until fragrant. Stir in 1/4 cup grated Parmesan cheese, 1 tbsp chopped parsley, and a pinch of salt. Let it thicken a bit.

5-Once the meatloaf is ready, brush on the glaze and bake for another 5-7 minutes until it’s golden. Let it rest for 5-10 minutes before slicing trust me, this makes all the difference for juicy results.