chicken meatloaf - yet another n00b experiment question

I dont really like following recipes. I look up a few, and then somehow use a mixture of them that I think might turn out well. Well now I want to make a chicken meatloaf. I'll be using an egg, oats, onion, garlic, (cheese?), and some other spices to season it. Heres my main question:

alot of recipes add a mixture of honey and ketchup (or sugar and ketchup) to coat the meatloaf in the last 10-20 minutes of baking. Would it be possible to do the same with something less tomato-y, like soy sauce? I know it's thinner, but could the honey thicken it enough to make it a good glaze?

I'd use ground turkey instead of chicken, but that's just me. One trick I found that really makes turkey burgers pretty good is to add a little ricotta cheese to the mixture (like 1/4 c to 1 lb of meat) - it adds a little bit of moisture back to the pretty dry ground turkey.

As for the glaze, you could always add a little cornstarch to whatever you're using and bring it to a boil on the stove until it thickens. Honey will help, but if you want a glaze that sits on top of your meatloaf, rather than something that'll sink in, you probably want to thicken it somehow, and cornstarch is easy. You might also want to look for black soy sauce (some grocery stores will have this in their oriental foods aisle, but you should definitely be able to get it at an Asian grocery store) - it's thicker, darker and slightly sweeter. Or you could sub the ketchup for oyster sauce (more common in grocery stores, but again, check an Asian market if you can't find it)- it's got about the same viscosity but is salty-sweet and tomato free.

Me, I hate that sauce on top of meatloaf. I like mine with a nice crunchy crust and brown gravy to be added *after* it bakes :)