Preheat your oven to 375°F (190°C). This ensures even cooking and helps create that perfect golden crust on the outside.

Line a baking sheet with parchment paper or lightly grease a loaf pan to prevent sticking.

Heat 1 tablespoon of olive oil in a small pan over medium heat.

Add the chopped onions and minced garlic, sautéing for about 2–3 minutes until they turn soft and fragrant.

Let them cool slightly before adding them to the meat mixture—this prevents the egg from scrambling when mixed in.

In a large bowl, combine:

✅ Ground chicken

✅ Breadcrumbs

✅ Egg

✅ Grated Parmesan cheese

✅ Sautéed onions and garlic

✅ Worcestershire sauce

✅ Italian seasoning, salt, and black pepper

✅ Milk (to keep it moist)

Use your hands or a spatula to gently mix everything until just combined. Avoid overmixing—this can make the meatloaf dense instead of tender.

Transfer the mixture to the prepared baking sheet or loaf pan.

Shape it into a compact, even loaf, about 2 inches high. If using a baking sheet, form it freehand; if using a loaf pan, gently press it in.

Place the meatloaf in the preheated oven and bake for 40–45 minutes, or until the internal temperature reaches 165°F (75°C).

If you like a glaze, brush the top with ketchup or BBQ sauce during the last 10 minutes of baking for extra flavor.

Once baked, remove the meatloaf from the oven and let it rest for 5–10 minutes before slicing. This helps the juices redistribute, keeping each slice moist and tender.