Prepare the mixture: In a large mixing bowl, add the ground chicken, breadcrumbs, eggs, Parmesan cheese, milk, minced garlic, chopped onion, parsley, Italian seasoning, salt, and black pepper. Use clean hands or a spatula to gently mix everything together until just combined. Be careful not to overmix, as this can make the meatloaf dense instead of tender.

Shape the meatloaf: Lightly grease a loaf pan or line a baking sheet with parchment paper. Transfer the chicken mixture into the pan and shape it into a loaf form if using a baking sheet. Press it gently so it holds together well but don’t pack it too tightly.

Add topping: Brush the top with melted butter and sprinkle extra Parmesan cheese evenly over the surface. If you want a richer finish, add shredded mozzarella on top for a gooey, cheesy crust.

Bake the meatloaf: Preheat your oven to 375°F (190°C). Place the meatloaf in the center rack and bake for 45–50 minutes, or until fully cooked and the internal temperature reaches 165°F (74°C). Halfway through baking, you can spoon some of the juices over the top to keep it moist.

Rest and serve: Once baked, remove the meatloaf from the oven and let it rest for about 10 minutes before slicing. This helps the juices settle so each slice holds its shape. Serve warm with the cheesy top intact for the best flavor.