Preheat your oven to 375°F (190°C). Lightly grease a loaf pan or line a baking sheet with parchment paper.

(Optional but recommended) Heat 1 tablespoon olive oil in a small skillet over medium heat. Sauté the diced onion for 4–5 minutes until soft and translucent, then add the minced garlic and cook for 30–60 seconds until fragrant. Remove from heat and let cool a few minutes.

In a large bowl, combine ground chicken, panko, Parmesan, beaten eggs, milk, Dijon, Worcestershire, salt, pepper, parsley, smoked paprika, and the cooled onion-garlic mixture.

Use your hands or a spoon to mix until just combined — don’t overwork the meat.

Shape the mixture into a loaf and place it in the prepared loaf pan or on the baking sheet. Smooth the top with wet hands.

Bake uncovered for 35–45 minutes. Internal temperature should reach 165°F (74°C).

If the top is browning too fast, tent loosely with foil.

While the meatloaf bakes, make the glaze. In a small saucepan over medium heat, combine ketchup, brown sugar (or maple), apple cider vinegar, Dijon, and a pinch of salt.

Simmer for 3–5 minutes, stirring, until slightly thickened. (Tip: simmer 10–15 minutes for a very thick glaze.)

When the meatloaf reaches 160°F (71°C), brush the top generously with the glaze and return to the oven for another 7–10 minutes until it reaches 165°F (74°C) and the glaze is set.

Remove meatloaf from oven and let rest for 10 minutes before slicing.

Garnish with chopped parsley and serve.