Pulse and finely chop onion and bell pepper in the food processor.
Add the vegetables and egg, beaten with milk, to the bowl with ground meat.
In another bowl mix together the smoky barbecue sauce, the puree and the Worcestershire sauce. Pour half the sauce mixture into the bowl with the meatloaf mix, add bread crumbs and grill seasoning. Mix and combine all ingredients with your hands.
Brush a 12-muffin tin with olive oil. Use an ice cream scoop to help you fill meat into each tin. Top each meatloaf with a spoonful of the sauce. Bake the muffins for about 20 minutes in the oven at 220°C Cut open 1 muffin to test that the middle is cooked through.
Serve with a side dish of mashed potatoes with cream cheese, peas and pancetta.
Mashed potatoes with cream cheese, green peas and pancetta:
Place pancetta slices between paper towels and microwave 60 seconds on high. Cool and chop or crumble it up.
Boil potatoes until tender, 15 minutes. When the potatoes are tender, drain them and return them to the hot pot to let them dry out a bit.
Place green beans in a bowl and drizzle with olive oil. Cover the bowl loosely with plastic wrap and microwave green peas on high for 5 minutes, stir and cook 5 minutes more.
Mash potatoes with milk using a potato masher. Add in the cream cheese and mash until the cheese melts into the potatoes.
Coarsely mash the peas, season with sea salt and black pepper. Add to mashed potatoes together with crumbled bacon. Mix and combine.