Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan with cooking spray or olive oil.

In a large mixing bowl, whisk together the milk and lightly beaten eggs. Add the panko breadcrumbs, grated Parmesan, Italian seasoning, salt, and black pepper. Stir until just combined.

Heat olive oil in a small skillet over medium heat. Add minced garlic and cook 1 to 2 minutes until fragrant and lightly golden. Watch carefully to avoid burning. Pour garlic and oil into the mixing bowl. Add chopped fresh parsley and stir to combine.

Add ground chicken to the bowl. Mix gently with hands or a fork until just combined. Stop as soon as no dry spots remain. Do not overmix or the meatloaf will be tough.

Transfer mixture to the prepared loaf pan. Shape into an even loaf and press lightly to remove air pockets.

In a small bowl, combine melted butter and garlic powder. Brush generously over the top of the meatloaf. Sprinkle with a generous layer of grated Parmesan cheese.

Pour chicken broth into the bottom of the loaf pan around the meatloaf, not over it.

Bake uncovered for 60 to 70 minutes. Begin checking internal temperature at 55 minutes using a meat thermometer inserted in the thickest center part. Meatloaf is done at 165 degrees F (74 degrees C). If top browns too quickly, tent loosely with foil.

Remove from oven and let rest in the pan for 10 to 15 minutes before slicing. Run a knife around the edges, then slice and serve.