Preheat your oven to 350°F and generously coat a standard 12-cup muffin tin with non-stick cooking spray to guarantee a smooth release.

In a large mixing bowl, combine the ground beef, chopped onion, chopped green bell pepper, dry breadcrumbs, whole egg, ¼ cup of barbecue sauce, Worcestershire sauce, chopped fresh parsley, Dijon mustard, Italian seasoning, and garlic powder. Season the mixture with a pinch of salt and black pepper.

Use your clean hands to fold and blend the ingredients together just until completely uniform. Avoid over-kneading or overworking the meat, as over-handling compresses the proteins tightly, which will turn your light, tender muffins dense and rubbery.

Divide the meat mixture evenly among 10 to 12 sections of your prepared muffin tin, pressing the meat down gently to fill each well and smooth the top surfaces flat.

In a separate small bowl, whisk together the remaining ¼ cup of barbecue sauce, the ¼ cup of ketchup, and the 1 tablespoon of honey until smooth to create a sweet, glossy glaze.

Spoon a generous tablespoon of the glaze evenly over the top of each unbaked meatloaf muffin, spreading it with the back of the spoon to coat the meat surface completely. This layer locks in moisture during baking.

Place the tin on the middle oven rack and bake at 350°F for 25 minutes.

Insert an instant-read meat thermometer into the very center of a muffin; remove them from the oven the exact moment the internal temperature registers a safe 160°F. Let the muffins rest in the pan for 5 minutes so the internal juices can settle and firm up before lifting them out cleanly to serve.