Meatloaf:

900 g ground chicken

100 g grated Parmesan cheese

60 g panko breadcrumbs

2 large eggs

4 garlic cloves, minced

1 tsp garlic powder

1 tsp onion powder

0.5 tsp dried basil

0.5 tsp dried parsley

0.5 tsp fine salt

0.5 tsp ground black pepper

60 ml whole milk

Garlic Parmesan Glaze:

45 g unsalted butter

2 garlic cloves, minced

25 g grated Parmesan cheese

1 tbsp finely chopped parsley

Pinch of fine salt

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Prepare the Meatloaf Mixture: Preheat your oven to 375°F (190°C) and lightly grease a loaf pan or line it with parchment paper. In a large mixing bowl, combine all the meatloaf ingredients and mix until well combined, being careful not to overmix.
Form the Meatloaf: Transfer the meat mixture into the prepared loaf pan. Press gently into an even layer and smooth the top with a spatula.
Bake the Meatloaf: Place the meatloaf in the oven and bake for 45-50 minutes, until the internal temperature reaches 165°F (74°C). The top should be browned and firm.
Prepare the Garlic Parmesan Glaze: While baking, melt the butter in a small saucepan over medium heat. Add the minced garlic and sauté until fragrant. Stir in Parmesan, parsley, and salt. Cook for another 1-2 minutes until smooth and slightly thickened.
Glaze the Meatloaf: Once the meatloaf is done, brush the glaze generously over the top. Return to the oven for 5-10 minutes, until the glaze is bubbly and golden.
Serve: Let the meatloaf rest before slicing. Serve with sides of your choice and garnish with chopped parsley.

For a vegetarian version, replace ground chicken with plant-based meat or mashed lentils.

Feel free to add vegetables like bell peppers or mushrooms to the meat mixture for extra flavor and nutrition.

If you prefer a spicier meatloaf, add red pepper flakes or chopped jalapeños to the meat or glaze.

Leftover meatloaf can be stored in the refrigerator for up to 3 days and reheated in the microwave or oven.