Preheat the oven to 350?F (175?C).

In a skillet, toast the cumin seeds over medium heat until fragrant, about 2 minutes. Let cool slightly.

In a large mixing bowl, combine ground chicken, breadcrumbs, beaten egg, chopped onion, minced garlic, parsley, toasted cumin, salt, and black pepper.

Mix until just combined, being careful not to overwork the meat.

Transfer the mixture to a loaf pan and shape it into a loaf.

Spread ketchup evenly over the top of the meatloaf.

Bake in the preheated oven for 60 minutes, or until the internal temperature reaches 165?F (74?C).

Let the meatloaf rest for 10 minutes before slicing.