In a skillet, heat 1 tablespoon of olive oil over medium heat and add 1 finely diced onion and 2 cloves of minced garlic. Sauté for about 5 minutes until they're soft and fragrant. Once cooked, transfer them to a bowl to cool for a few minutes.

In a large mixing bowl, combine 1 pound of ground chicken with the cooled onion and garlic mixture, 1 cup of seasoned breadcrumbs, 1/4 cup of milk, 1/2 cup of grated Parmesan cheese, 1 beaten egg, 2 tablespoons of fresh chopped parsley, 1 teaspoon of Italian seasoning, and a pinch of salt. Gently mix with your hands until just combined.

On a lined baking sheet, spread two-thirds of the meat mixture into a rectangular shape. Create a well in the center and layer 1 cup of mozzarella cheese strings inside. Then, take the remaining meat mixture, covering the cheese, and shape it into a loaf.

Preheat your oven to 200°C (400°F). Once heated, spread 1 cup of marinara sauce evenly over the top of your shaped meatloaf. Bake for 45 minutes, or until the meatloaf reaches an internal temperature of 74°C (165°F).

While the meatloaf is baking, melt 2 tablespoons of butter in a bowl. Combine 1/2 cup of panko breadcrumbs, 1/4 cup of grated Parmesan cheese, and a tablespoon of parsley with the melted butter. After 45 minutes, remove the meatloaf, sprinkle with your crumb mixture and top with 1/2 cup of shredded mozzarella cheese, then return to bake for an additional 15 to 20 minutes.

Once your Parmesan Chicken Meatloaf is finished baking, let it rest for 10 minutes. Slice and serve warm alongside your favorite sides.