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

In a large bowl, combine the ground chicken, breadcrumbs, Parmesan, minced garlic, chopped onion, parsley, oregano, smoked paprika, salt, and pepper.

Pour in the beaten egg and milk. Use your hands to gently mix—don’t overwork, just until everything holds together.

Shape the mixture into a loaf on the prepared baking sheet or press it into the loaf pan.

Run your fingers down the top to create a shallow trench; this helps the glaze pool and caramelize.

Brush the top with olive oil or melted butter and sprinkle with the extra Parmesan.

If using glaze, mix ketchup, honey, and Worcestershire sauce, then spread it evenly over the top of the loaf.

Bake for 50–60 minutes, or until the internal temperature reaches 165°F (74°C).

Let the meatloaf rest for 10 minutes before slicing—this helps retain juices.