Preheat the oven to 350°F (175°C). Lightly grease a 10–12 cup muffin tin with cooking spray or oil to prevent sticking.

In a large mixing bowl, add the ground beef, chopped onion, chopped bell pepper, Worcestershire sauce, parsley, Dijon mustard, barbecue sauce, bread crumbs, Italian seasoning, garlic powder, egg, salt, and black pepper.

Using clean hands or a spoon, gently mix the ingredients together until everything is evenly combined. Be careful not to overmix, as this can make the meatloaf dense.

Divide the meat mixture evenly into 10 portions and place each portion into a muffin cup. Press the mixture down slightly so each muffin holds its shape and fills the cup evenly.

In a small bowl, prepare the glaze by mixing together the barbecue sauce, ketchup, and honey until smooth.

Spoon a small amount of the glaze over the top of each meatloaf muffin, spreading it lightly so the tops are coated.

Place the muffin tin in the preheated oven and bake for 25 minutes, or until the meat is fully cooked and the tops are slightly caramelized. The internal temperature should reach 160°F (71°C).

Remove the pan from the oven and allow the mini meatloaf muffins to rest for 5 minutes before removing them from the pan. This helps them hold their shape.

Carefully lift the muffins out using a spoon or small spatula. Serve warm with your favorite side dishes such as mashed potatoes or roasted vegetables.