In a large mixing bowl, combine the 1/2 cup of milk and 1/2 cup of breadcrumbs. Let this sit for about 5 minutes until the breadcrumbs soak up the milk.

To the milk and breadcrumb mixture, add the minced garlic, diced onion, chopped fresh parsley, Italian seasoning, salt, and pepper. Stir well to combine.

Add the large egg, the 1/4 cup of grated Parmesan cheese, and the 1.5 lbs of ground chicken into the bowl.

Using your hands, gently fold and mix the ingredients just until they are combined. Do not overmix to keep it tender.

Transfer the mixture onto a parchment-lined baking sheet or into a standard 9x5 inch loaf pan. Form it into a free-form loaf shape if using a sheet.

In a small microwave-safe bowl, melt the butter. Stir in the 2 tablespoons of grated Parmesan, 1 tablespoon of minced garlic, and the dried parsley.

Brush about half of the glaze mixture evenly over the top and sides of the meatloaf. Preheat oven to 375°F (190°C) and bake for 35 minutes.

Remove the meatloaf from the oven. Brush the remaining glaze mixture generously over the surface. Return to the oven and bake for another 10 to 15 minutes, or until the internal temperature reaches 165°F (74°C).

Remove the baked chicken meatloaf from the oven and let it rest for 10 minutes before slicing. Serve with your favorite sides.