Preheat your oven to 400°F (200°C).

In a skillet, heat the butter or oil over medium heat. Sauté the minced onion, celery, and garlic until softened and slightly golden, about 5-7 minutes. Allow to cool slightly.

In a bowl, combine the panko breadcrumbs and milk. Let it sit for a few minutes until the breadcrumbs absorb the milk.

In a large mixing bowl, combine the sautéed vegetables, ground beef, soaked breadcrumbs, egg, parsley, ¾ - 1 teaspoon salt, and ½ teaspoon ground black pepper. Mix well until all ingredients are combined.

Portion the meat mixture into mini meatloaves, about ¼ cup each, and place them on a baking sheet.

Bake the mini meatloaves in the preheated oven for 15 minutes.

While the meatloaves are baking, prepare the glaze by mixing together the ketchup, barbecue sauce, soy sauce, and honey in a small bowl.

After 15 minutes, remove the meatloaves from the oven and brush them generously with the glaze. Return to the oven and bake for an additional 5-7 minutes, or until cooked through.