With the rack in the middle position, preheat the oven to 350°F (180°C). Place a muffin tin on a baking sheet. Brush six muffin cups with oil and add 1 tsp (5 ml) of the barbecue sauce to each cup.
In a non-stick skillet over medium heat, soften the vegetables in the oil. Transfer to a bowl. Add the remaining ingredients and 1/4 cup (60 ml) of the barbecue sauce. Season with pepper. Using your hands, combine the mixture thoroughly.
Working with lightly oiled hands, shape the mixture into 6 balls. Place in the oiled muffin cups.
Bake for 35 minutes, basting the mini meatloaves with the remaining barbecue sauce twice during cooking. Let rest for 5 minutes before unmoulding.
Delicious served with pickle coleslaw (see recipe).