Preheat oven: Preheat oven to 350°F (175°C).
Combine ingredients: In a mixing bowl, combine ground beef, chopped onion, chopped bell pepper, Worcestershire sauce, parsley, Dijon mustard, ¼ cup BBQ sauce, bread crumbs, Italian seasoning, garlic powder, egg, salt, and pepper. Mix well with your hands until thoroughly combined.
Fill muffin tin: Divide the meatloaf mixture evenly among 10 sections of a well-greased muffin tin.

Make glaze: In a small bowl, whisk together BBQ sauce, ketchup, and honey.
Top with glaze: Spoon a small amount of glaze over each mini meatloaf.
Bake: Bake for 25 minutes, or until browned and cooked through. Serve hot and enjoy!
Tips:
For extra flavor, add a pinch of red pepper flakes to the meatloaf mixture.
You can use any type of BBQ sauce you prefer.
If you don’t have fresh parsley, you can use 1 teaspoon of dried parsley.
These muffins can be stored in the refrigerator for up to 3 days.
Reheat gently in the oven or microwave.