Preheat oven to 450°F. Line a rimmed baking sheet with foil. Spray a six-cup muffin tin with nonstick cooking spray and set on top of the baking sheet.
In a large bowl, combine ground beef, egg, bread crumbs, garlic powder, and Creole seasoning.
In a 1-cup measuring cup, measure out barbecue sauce, salsa, and Worcestershire sauce; stir well. Pour half of the barbecue sauce mixture into the ground beef mixture and mix to combine.
Using a large cookie scoop or ice cream scoop, evenly divide meat mixture into the six muffin cups, smoothing the tops of the mounds. Carefully spoon the remaining barbecue sauce mixture over the meatloaf muffins. Bake for 20 minutes of until meatloaf is cooked through. Use a spoon to help lift muffins out of the pan and drain on a paper towel-lined plate.
If you don't have any Creole seasoning, just substitute some freshly ground black pepper instead.
You may add 1 cup of finely minced/grated veggies (carrots, onions, celery, bell peppers) to the meat mixture, if you wish.
This recipe feeds a small family, but you'll want to double it for a large family. I usually double this recipe to end up with 12 meatloaf muffins, which gives my family (two adults & three young children) enough leftovers for another meal or meatloaf sandwiches for lunch the next day.
The baking sheet under the muffin tin is to prevent any potential overflow of grease from making a mess on the bottom of your oven.