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Barbequed Meatloaf

From Pat Barger at Queen Anne CK, adapted from Cooking Light Jan 2000
Preheat oven to 350 degrees.
Combine 1 1/2 c ketchup, 1 1/2 T worchestershire sauce, 1 T chili powder and 1 1/2 T red wine vinegar.
Place 1 1/2 slices of white bread in food processor; process until finely round. Combine with 3/4 c milk in a large bowl. Add 3/4 c ketchup mixture, 1 1/2 c minced onion, 3/4 c  fresh grated Parmesan, 3/4 c finely diced carrot,1/3 c minced parsley, 1/3 t dry rubbed sage, 3/4 t black pepper, 3 cloves minced garlic and 3 lbs ground beef and 2 eggs, beaten. Stir until well blended.
Spray 12 Texas size muffin cups . Divide the beef mixture among the cups.
Bake at 350 degrees for 30 minutes.  Brush remaining ketchup mixture over the tops of the mini loaves and bake another 10 minutes. Let stand for 15 minutes. Chill, remove from pans and package in 12 ziploc bags.
Frozen: Thaw in frig, reheat covered in MW until just hot.
Makes 12 servings