Preheat the oven to 190°C (375°F) and line a baking sheet with parchment paper.

In a large mixing bowl, combine the ground chicken, grated Parmesan cheese, breadcrumbs, fresh parsley, minced garlic, beaten egg, dried oregano, salt, and pepper. Mix until well blended.

Pour in the whole milk and stir until the mixture is uniform and slightly moist.

Divide the mixture into four equal portions and shape into mini loaves on the prepared baking sheet.

Drizzle olive oil over the tops of the meatloaves, and sprinkle with mozzarella cheese if using.

Bake for 25–30 minutes until golden brown and the internal temperature reaches 74°C (165°F).

Allow to rest for 5 minutes on the baking sheet before serving.