Preheat the oven to 400°F. Grease 8 of the cups in a muffin tin with nonstick cooking spray or softened butter.

In a food processor, combine the onion, carrot, celery, parsley, and garlic. Pulse until the vegetables are very finely chopped.

In a medium bowl, combine the minced vegetables, ground beef, breadcrumbs, egg, Worcestershire sauce, salt, and pepper. Mix together well with your hands, leaving it loosely packed.

Divide the meatloaf mixture evenly among the greased muffin cups.

Bake the meatloaf muffins until just set, about 20 minutes.

In a small bowl, whisk together the barbecue sauce or ketchup, brown sugar, mustard, and cumin to make the glaze.

Remove the tin from the oven and brush a generous layer of glaze onto each muffin. Return to oven and bake until well browned and reach at least 165°F in the center, about 10 to 15 minutes.

Let cool briefly before removing from the tin. Serve with a grain, pasta, and/or veggie side.