Tangy Mini-Meatloaf with Savory Sauce

1. Make sauce by combining all of the sauce ingredients. Set aside.

2. Preheat oven to 375 F. Spray 2, 12 count muffin tins with non-stick spray and set aside. Use a food processor to pulse enough slices of wheat bread for 2+ cups of fresh bread crumbs. Pour into a large bowl along with raw meat.

3. Place carrots, onion and red pepper in the food processor and pulse until finely chopped. Add to the large bowl along with the bread crumbs and meat.

4. Add egg, ketchup, mustard, salt, pepper, BBQ sauce, Worcestershire sauce and garlic. Use your hands to combine thoroughly, adding more bread crumbs as necessary. You are wanting the mixture to stay formed when you shape it in your hands.

5. Divide mixture into 24 balls. Dip each ball into the bowl of sauce, coating all sides, and place in sprayed muffin tin. Press to form the meat into the muffin tin shape.

6. Wash hands and scrape any remaining sauce onto the tops of the mini meatloaf. Bake for 45 minutes, or until a meat thermometer reads 160 F.