Preheat the oven to 375°F (190°C) and lightly grease a baking sheet or line it with parchment paper.
In a large bowl, combine ground chicken, breadcrumbs, Parmesan cheese, eggs, garlic, onion, parsley, Italian seasoning, garlic powder, onion powder, salt, black pepper, milk, and melted butter. Mix gently until just combined.
Divide the mixture into 6 equal portions and shape each into a small oval loaf. Arrange them on the prepared baking sheet, leaving space between each.
Bake for 25–30 minutes, or until the internal temperature reaches 165°F (74°C).
While the meatloaves bake, combine melted butter, minced garlic, Parmesan cheese, and chopped parsley for the topping.
Remove the meatloaves from the oven and spoon or brush the garlic butter mixture over each meatloaf. Return to the oven for 5 minutes, until the topping is lightly golden.
Garnish with extra Parmesan and parsley, and serve with garlic mashed potatoes, roasted broccoli, green beans, buttered noodles, Caesar salad, or rice pilaf.
Notes
Store in an airtight container in the refrigerator for up to 4 days.
Freeze cooked or uncooked meatloaves for up to 3 months. Thaw overnight in the refrigerator before reheating or baking.
Warm in a 350°F (175°C) oven for 10–15 minutes, or microwave individual portions until heated through.
For extra flavor, mix ½ cup shredded mozzarella into the meat mixture.
If using plain breadcrumbs, add 1 teaspoon Italian seasoning for more flavor.
For a crispy, cheesy finish, broil the meatloaves for 1–2 minutes after adding the garlic Parmesan topping.