Step 1: Preheat your oven to 375°F (190°C). Lightly grease a loaf pan or line a baking sheet with parchment paper.
Step 2: In a small bowl, combine the Panko breadcrumbs and milk. Let it sit for 5 minutes to allow the breadcrumbs to absorb the liquid.
Step 3: In a large mixing bowl, gently combine the ground chicken, soaked breadcrumb mixture, beaten egg, grated Parmesan cheese, diced onion, minced garlic, Italian seasoning, salt, and black pepper. Be careful not to overmix, as this can lead to a tough meatloaf.
Step 4: Form the mixture into an even loaf shape and place it in the prepared loaf pan or on the parchment-lined baking sheet.
Step 5: For the glaze, whisk together the ketchup, brown sugar, apple cider vinegar, and Dijon mustard in a small bowl until smooth.
Step 6: Spread about half of the glaze evenly over the top of the meatloaf.
Step 7: Bake for 40-50 minutes. At the 30-minute mark, remove the meatloaf from the oven and spread the remaining glaze over the top. Return to the oven and continue baking until the internal temperature reaches 165°F (74°C) using a meat thermometer.
Step 8: Once baked, remove the meatloaf from the oven and let it rest for 10-15 minutes before slicing and serving. This allows the juices to redistribute, ensuring a tender and moist result.