• Preheat the oven to 375°F. Lightly spray a 9-inch x 5-inch loaf pan with nonstick spray. Then line the pan with parchment paper, pressing it into the corners so it fits snugly. 

Ground Chicken Meatloaf

• In a skillet, over medium heat, heat the olive oil. Add the finely diced onion and cook for 4-5 minutes, until well softened and translucent. 
  1 tablespoon olive oil, 1 cup finely diced yellow onion
• Stir in the garlic and cook for an additional 30 seconds. Remove the skillet from the heat and let cool slightly. 
  2 cloves garlic
• In a large bowl, add the ground chicken, Italian seasoned breadcrumbs, large eggs, whole milk, ketchup, Worcestershire sauce, and the dried seasonings. Stir together gently just until combined. 
  2 pounds ground chicken, 1½ cups Italian seasoned breadcrumbs, 3 large eggs, 3/4 cup whole milk, 1/4 cup ketchup, 3 tablespoons Worcestershire sauce, 1¼ teaspoons kosher salt, 1 teaspoon Italian seasoning, ½ teaspoon black pepper, ½ teaspoon paprika
• Add in the slightly cooled onion mixture along with the grated parmesan cheese, then gently mix just until combined. The meatloaf mixture should look cohesive but still light. 
  1/2 cup grated parmesan cheese
• Transfer the ground chicken mixture to the prepared loaf pan, and gently press it down to fit in an even layer. 

Meatloaf Glaze

• Stir together the glaze ingredients in a small bowl. Spoon the glaze on top of the meatloaf inside the loaf pan, and gently spread it out into an even layer. 

  ^{*My family likes a slightly sweeter glaze so I do 2 heaping tablespoons of packed light brown sugar.}
  1/2 cup ketchup, 2 tablespoons packed light brown sugar, 1 tablespoon Worcestershire sauce

Bake The Meatloaf

• Bake uncovered for 85-95 minutes. The center of the meatloaf needs to be at 165°F and the glaze will have darkened slightly and look sticky and caramelized. 
• Remove the meatloaf from the oven and let it rest for 10-15 minutes so it can firm and set before serving. Slice it thick and enjoy!