I always start by preheating my oven to 375°F, since a properly heated oven is what gives the meatloaf an even bake from edge to center. While it warms up, I lightly grease my loaf pan with a little oil or nonstick spray. This small step prevents sticking and makes cleanup so much easier later. I also like to line the bottom with a strip of parchment paper for extra insurance.

In a large bowl, I combine the ground chicken, breadcrumbs, milk, eggs, onion, garlic, Parmesan, parsley, Worcestershire sauce, salt, and pepper. I use my hands to mix everything together, but I'm careful not to overwork it, since that can make the texture dense. Once it's just combined, I fold in the shredded cheddar so every bite gets a pocket of melted cheese.

I transfer the mixture into my prepared loaf pan and press it down gently so there are no air pockets. I like to round the top slightly so it bakes into a nice dome shape rather than a flat brick. If I'm skipping the pan, I shape it freehand on a parchment-lined baking sheet instead, which gives the edges a little more color as they bake.

While the oven finishes preheating, I whisk together the ketchup, brown sugar, and Dijon mustard in a small bowl until smooth. I spread about half of this glaze over the top of the shaped loaf before it goes into the oven, saving the rest for later. This first layer caramelizes slightly during baking and locks in flavor.

I bake the meatloaf for about 40 minutes, then pull it out and brush on the remaining glaze. It goes back in for another 10 minutes, or until a meat thermometer inserted into the center reads 165°F. Chicken needs to hit this exact temperature to be safe, so I never skip checking it.

Once it's done, I let the meatloaf rest for about 10 minutes before slicing. This resting period lets the juices redistribute, so my slices stay moist instead of falling apart. I know it's tempting to cut in right away, but this step genuinely makes a difference.