Heat the oven to 375°F. Spray a 9x5-inch loaf pan with cooking spray and line it with parchment paper, leaving 2 edges hanging over the sides so the loaf lifts out easily. Without parchment, just spray the pan.

In a large bowl, combine the ground chicken, onion, garlic, breadcrumbs, Parmesan, milk, egg, Worcestershire sauce, Dijon mustard if using, parsley, bouillon powder, salt and pepper. Mix just until everything is evenly combined and stop; do not overmix. If the mixture looks dry, add another small splash of milk.

Spread the mixture in the pan and smooth the top and sides so it is even. Bake for 30 minutes.

While the meatloaf bakes, stir the ketchup, brown sugar, soy sauce, garlic powder, onion powder and Dijon mustard together in a small bowl.

After 30 minutes, pour the glaze over the meatloaf and spread it evenly over the top. Bake for another 20 to 25 minutes, until a thermometer in the center of the loaf reads 165°F.

Let the meatloaf rest for 5 minutes, then lift it out of the pan by the parchment flaps, slice and serve.