Preparation

• Preheat the oven to 350 F (176 C). Line a rimmed baking sheet with aluminum foil, then lightly spray the surface with nonstick cooking oil, then set aside.
• To a small mixing bowl, add the ketchup and brown sugar. Thoroughly mix to create the glaze. Set aside.
• To a large mixing bowl, add in the eggs and beat together. Add in the breadcrumbs, milk, shredded parmesan cheese, onions, ketchup, Worcestershire sauce, parsley, garlic powder, salt, and pepper. Thoroughly mix the ingredients together.
• Add the ground chicken to the bowl and break the ground chicken up into pieces. Use your hands to work the ground chicken into the wet mixture until completely combined (being careful not to overmix).
• Transfer the chicken mixture to the center of the prepared baking sheet, then use your hands to form a loaf. Make sure the meat is pressed tightly together to keep it from separating while cooking. Also make sure to keep it an even height and thickness across the entire loaf (to ensure even cooking).
• Once it’s formed, spoon the glaze evenly over the top and sides of the meatloaf.
• Place the meatloaf into the preheated oven and bake for 50 minutes, then turn the broiler on and broil the meatloaf for about 3 minutes to caramelize the glaze. The meatloaf will be done when an instant read thermometer inserted at the thickest point reads 165 F.
• Let it rest for 10 minutes before transferring to a serving tray. Garnish with fresh parsley and cut into 1”- 1 ¼” slices and serve with desired sides.