In a large mixing bowl, whisk together milk and beaten eggs until smooth.

Incorporate panko bread crumbs, grated Parmesan, dried Italian seasoning, salt, and pepper into the wet mixture.

Heat olive oil in a skillet over medium heat. Add minced garlic and sauté for 1-2 minutes.

Fold sautéed garlic and chopped parsley into the dry ingredient mixture.

Gently add ground chicken to the mixture and combine until just mixed.

Preheat oven to 350°F (175°C).

Transfer the mixture into a greased loaf pan, shaping it into a loaf.

In a small bowl, mix melted butter and garlic powder for the topping.

Generously brush the garlic butter mixture over the formed meatloaf.

Pour chicken broth around the meatloaf before baking.

Bake for 60-70 minutes or until the internal temperature reaches 165°F (74°C).

Let the meatloaf rest for 10-15 minutes, then serve warm.