Preheat oven to 450°F. Line a rimmed baking sheet with foil (if desired, for easy clean-up). Spray a six-cup muffin pan with nonstick cooking spray and set on top of the baking sheet.
Make the Glaze:
Into a 1-cup measuring cup, measure out the barbecue sauce, salsa, and Worcestershire sauce; stir well. (Half of this mixture will be used in the meatloaf mixture and half will be reserved for the glaze.)
Make the Meatloaf Mixture:
In a large bowl, combine the ground beef, half of the glaze mixture, the egg, breadcrumbs, garlic powder, and seasoned salt/Creole seasoning.
Form & Bake:
Evenly divide the meat mixture into the six muffin cups, pressing and smoothing the tops of the mounds into the pan. Carefully divide and spoon the remaining glaze mixture over the meatloaf muffins.
Bake for 20 minutes or until each Mini Meatloaf is cooked through.
Use a thin spatula or knife to loosen the edges of each meatloaf muffin, then use a spoon to help lift them out of the pan. Drain on a paper towel-lined plate and serve warm.
Nutrition information calculated for 1 Mini Meatloaf Muffin.
The baking sheet under the muffin pan is to prevent any potential overflow of grease or glaze from making a mess on the bottom of your oven.
You may use ground turkey in place of ground beef, but be sure it's regular ground turkey (dark meat or a blend)...not straight ground turkey breast, which can get too dry.
You may add 1 cup of finely minced/grated veggies (carrots, zucchini onions, celery, bell peppers) to the meat mixture, if you wish.
In the meatloaf mix, you can use seasoned salt, Creole seasoning, or whatever your favorite seasoning blend may be. If your seasoning blend doesn't already contain salt, however, consider adding ¼ to ½ teaspoon additional salt to the meat mixture.
This recipe feeds a small family, but you'll want to double it for a large family. I double this recipe for 12 meatloaf muffins to feed my family of five (with a bit of leftovers).
For equal-sized mini meatloaves, smooth the top of the meatloaf mix in the bowl and use a butter knife to slice it into six equal "wedges" (like a pizza or a pie). Then use your hands or a cookie-scoop to scoop up one section at a time.