In a large mixing bowl, combine the panko breadcrumbs and milk. Stir gently and let sit for 5 minutes until the panko absorbs the liquid.

While the panko soaks, sauté the minced onion and garlic in a little olive oil in a skillet over medium heat for 3-5 minutes until softened and fragrant. Add the cooked onion/garlic mixture, beaten egg, chopped parsley, parmesan cheese, Italian seasoning, salt, pepper, and lemon zest to the bowl with the soaked panko. Mix thoroughly until combined.

Add the ground chicken to the bowl. Using clean hands, gently fold and combine the ingredients just until incorporated. Avoid overworking to prevent a dense texture.

Transfer the mixture to the prepared loaf pan. Press gently and evenly into the pan (do not pack tightly).

In a small bowl, whisk together the marinara sauce, brown sugar or honey, and dried oregano.

Bake the meatloaf for 30 minutes. Remove from oven and spread half of the glaze evenly over the top. Return to oven and bake for another 20-30 minutes.

The meatloaf is done when the internal temperature reaches 165°F (74°C), using a meat thermometer. Total bake time is typically 50-60 minutes.

Remove from oven and let rest in the pan for 10 minutes to redistribute juices. Use parchment overhang to lift out, then slice.

Serve thick slices with remaining warm glaze or fresh marinara on the side.