Preheat the oven to 350°F.

Grease a muffin tin thoroughly with nonstick cooking spray, butter, or oil.

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

Using clean hands or a sturdy spoon, mix until all ingredients are evenly combined.

Avoid overmixing, as this may result in a dense texture.

Divide the meat mixture into 9 to 12 equal portions, depending on the desired size.

Place one portion of the meat mixture into each prepared muffin cup.

Press each portion lightly into the muffin tin, without packing it too firmly.

In a small bowl, combine the honey, BBQ sauce, and ketchup.

Stir until the glaze is smooth and fully blended.

Brush the tops of each mini meatloaf with the glaze.

Reserve a small amount of glaze for an additional coating, if desired.

Bake for 20 to 25 minutes, or until the internal temperature reaches 160°F.

During the final 5 minutes of baking, brush the tops with the remaining glaze, if desired.

Remove the muffin tin from the oven.

Allow the mini meatloaves to rest for several minutes before removing them from the pan.

Carefully lift each meatloaf from the muffin tin using a spoon or small spatula.

Transfer to a serving plate.

Serve warm.