Brown Italian sausage and ground beef in a large frying pan.

While browning, add soup mix, meatloaf seasoning, and chives.

In a separate saucepan, melt butter.

Add flour to the melted butter and stir well to form a roux.

Gradually add milk and beef stock to the butter mixture, stirring continually.

Cook until the sauce has thickened.

Add the thickened sauce to the meat mixture and stir to combine.

Let the mixture cool in the refrigerator, preferably overnight.

Shape the cooled meat mixture into 2-inch logs (croquettes).

Prepare an egg mixture by whisking eggs and water together until blended.

Set up three separate plates: one with flour, one with the egg mixture, and one with fine bread crumbs.

Roll each croquette in flour, then dip into the egg mixture, and finally coat with bread crumbs. Repeat the coating process for a thicker crust if desired.

Cool the breaded croquettes in the freezer or refrigerator until they are firm but not frozen.

Deep fry the croquettes in hot vegetable oil at 375 degrees until browned, about 4-6 at a time.

Serve the heated croquettes immediately.

Enjoy.